DOUBLE CHOCOLATE & VANILLA CUPCAKES

Double Chocolate & Vanilla Cupcakes image

Make these vanilla cupcakes a must-try at the dessert table with white chocolate, bittersweet chocolate and cream cheese. Double Chocolate & Vanilla Cupcakes are deeply chocolatey and delicious.

Provided by My Food and Family

Categories Home

Time 1h21m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup milk
3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
2 oz. BAKER'S White Chocolate
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup powdered sugar
1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. bittersweet chocolate as directed on package; stir into batter. Spoon into 24 paper-lined muffin cups.
Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.
Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz. bittersweet chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Garnish with chocolate curls.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g