Chocolate Salted-Caramel Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
• 1 jar (12.25 oz.) caramel ice cream topping
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1 cup milk
• 1/4 cup powdered sugar
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2 tsp. sea salt

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg.
3. dry pudding mix into batter before spooning into prepared muffin cups.
4. Cool cupcakes in pans 10 min.
5. ; remove from pans to wire racks.
6. Cool completely.
7. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake.
8. Fill holes with caramel topping; cover with cupcake tops.
9. Melt chocolate as directed on package; cool slightly.
10. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.
11. ; stir in COOL WHIP.
12. Spread frosting onto cupcakes; drizzle with chocolate.
13. Sprinkle with salt.

chocolate cake mix, caramel ice cream topping, chocolate, milk, powdered sugar, salt

Taken from www.kraftrecipes.com/recipes/chocolate-salted-caramel-cupcakes-144616.aspx (may not work)