Chocolate-Sour Cream Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
• 1/2 cup oil
• 1/2 cup water
• 4 eggs
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350 degrees F.
2. Beat all ingredients except COOL WHIP in large bowl with mixer until blended.
3. Spoon into 24 paper-lined muffin cups.
4. Bake 30 to 35 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool in pans 10 min.
7. Remove to wire racks; cool completely.
8. Frost cupcakes with COOL WHIP.

chocolate cake mix, s, oil, water, eggs, vanilla

Taken from www.kraftrecipes.com/recipes/chocolate-sour-cream-cupcakes-162438.aspx (may not work)