S'more Cupcakes in Jelly Jars

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 cup cold milk
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 3 cups thawed Cool Whip Whipped Topping
• 2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate
• 1/2 cup Jet-Puffed Miniature Marshmallows
• 4 graham wafers, coarsely broken

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes.
3. Cool in pans 10 min.
4. Remove to wire racks; cool completely.
5. Beat pudding mix and milk with whisk 2 min.
6. Cut cupcakes horizontally in half.
7. Place bottom halves in 24 (1/2-cup 125-mL) jelly jars.
8. Cover with pudding, marshmallow creme and cupcake tops.
9. Top with Cool Whip.
10. Melt semi-sweet chocolate as directed on package; drizzle over cupcakes.
11. Top with remaining ingredients.

chocolate cake mix, cold milk, jet, topping, chocolate, jet, graham wafers

Taken from www.kraftrecipes.com/recipes/smore-cupcakes-in-jelly-jars-159371.aspx (may not work)