Creamy White Chocolate-Cranberry Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup milk
• 2-1/4 pkg. (4 oz. each) BAKER'S White Chocolate (9 oz.), divided
• 2 cups dried cranberries, divided
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• 3/4 cup powdered sugar
• 1/2 cup orange marmalade
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package; blend in dry pudding mix and milk.
3. Melt 6 oz.
4. chocolate as directed on package; stir into batter with 1-1/4 cups cranberries.
5. Spoon into 24 paper-lined muffin cups.
6. Bake 21 min.
7. or until toothpick inserted in centers comes out clean.
8. Cool completely.
9. Beat cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture.
10. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
11. Cut cone-shaped piece from top of each cupcake; set removed piece aside.
12. Pipe filling onto cupcakes; replace tops.
13. Microwave marmalade in separate microwaveable bowl on HIGH 30 sec.
14. ; stir in remaining cranberries.
15. Frost cupcakes with COOL WHIP; top with cranberry mixture.

white cake, milk, s white chocolate, cranberries, philadelphia cream cheese, powdered sugar, orange marmalade

Taken from www.kraftrecipes.com/recipes/creamy-white-chocolate-cranberry-cupcakes-163648.aspx (may not work)