Chocolate Cupcakes with Cream Cheese Icing

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 2 cups icing sugar
• 1 cup thawed Cool Whip Whipped Topping
• 2 Tbsp. coloured sugar

1. Heat oven to 350 degrees F.
2. Prepare cake batter adding dry pudding; bake as directed on package for 24 cupcakes.
3. Cool in pan 10 min.
4. Remove to wire racks; cool completely.
5. Beat cream cheese and vanilla in large bowl with mixer until blended.
6. Gradually add icing sugar, mixing well after each addition.
7. Gently stir in Cool Whip until blended; spread onto cupcakes.
8. Sprinkle with coloured sugar.

cake mix, cream cheese, vanilla, icing sugar, topping, coloured sugar

Taken from www.kraftrecipes.com/recipes/chocolate-cupcakes-cream-cheese-icing-172197.aspx (may not work)