Chocolate-Raspberry Ganache Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 1/4 cup milk
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
• 24 JET-PUFFED Marshmallows, cut into 3 round slices each
• 24 raspberries
• 24 fresh mint leaves

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes, blending milk, dry pudding mix and dry gelatin mix into batter before spooning into paper-lined muffin cups.
3. Cool cupcakes 10 min.
4. Remove from pans to wire racks; cool completely.
5. Meanwhile, microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min.
6. ; stir until chocolate is completely melted and mixture is well blended.
7. Dip tops of cupcakes, 1 at a time, in chocolate mixture.
8. Garnish with remaining ingredients to resemble photo.

chocolate cake mix, milk, gelatin, chocolate, jetpuffed marshmallows, raspberries, mint

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-ganache-cupcakes-186969.aspx (may not work)