Chocolate Cream Filled Cupcakes

• 1 pkg. (2-layer size) devil's food cake mix
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping
• 1/2 cup PLANTERS Pecan Halves

1. Prepare cake batter and bake as directed on package for 24 cupcakes.
2. Cool just 30 min.
3. (Cupcakes need to still be warm to fill.)
4. Beat pudding mixes and milk in medium bowl with whisk 2 min.
5. Stir in COOL WHIP.
6. Spoon into resealable plastic bag; seal bag.
7. Snip off one bottom corner of bag.
8. Insert tip of bag into center of each cupcake to pipe about 1 Tbsp.
9. pudding mixture into cake.
10. Spread tops with remaining pudding mixture.
11. Garnish with nuts.

cake mix, cold milk, halves

Taken from www.kraftrecipes.com/recipes/chocolate-cream-filled-cupcakes-147479.aspx (may not work)