Boston Cream Pie Minis
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
1-1/2 cups thawed Cool Whip Whipped Topping, divided
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
Heat oven to 350ºF.
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.
Cut cupcakes horizontally in half. Spoon 1 Tbsp. pudding mixture onto bottom half of each cupcake; cover with cupcake top.
Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.
Stir until chocolate is completely melted and mixture is well blended; spread onto cupcakes. Refrigerate 15 min.