Lemon Daisy Cupcakes(Lemmon Daissy Cuppcaks)

INGREDIENTS (Nutrition)

• 1 package (2-layer size) white cake mix
• 24 NILLA Wafers
• 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
• 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
• 2 cups milk
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups JET-PUFFED Miniature Marshmallows

DIRECTIONS

1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

FOOTNOTES

• Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
• Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.