Double Chocolate & Vanilla Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup milk
• 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
• 2 oz. BAKER'S White Chocolate
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• 3/4 cup powdered sugar
• 1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)

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. bittersweet chocolate as directed on package; stir into batter.
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. Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.
10. Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz.
11. bittersweet chocolate as directed on package; stir into cream cheese mixture.
12. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
13. Cut cone-shaped piece from top of each cupcake; set removed piece aside.
14. Pipe filling onto cupcakes; replace tops.
15. Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min.
16. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
17. Drizzle over cupcakes.
18. Garnish with chocolate curls.

white cake, milk, s bittersweet chocolate, s white chocolate, philadelphia cream cheese, powdered sugar

Taken from www.kraftrecipes.com/recipes/double-chocolate-vanilla-cupcakes-158963.aspx (may not work)