Chocolatey White Chocolate Bliss Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1/2 cup oil
• 1/2 cup water
• 4 egg whites
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

1. Heat oven to 350F.
2. Beat all ingredients except COOL WHIP and semi-sweet chocolate in large bowl with mixer until blended.
3. Spoon into 24 paper-lined muffin cups.
4. Bake 24 to 28 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool in pans 10 min.
7. Remove to wire racks; cool completely.
8. Reserve 1 cup COOL WHIP.
9. Microwave remaining COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
10. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
11. Spread over cupcakes.
12. Immediately drop teaspoonfuls of the reserved COOL WHIP onto cupcakes.
13. Drag toothpick through COOL WHIP to resemble stars.

white cake, s, oil, water, egg whites, chocolate

Taken from www.kraftrecipes.com/recipes/chocolatey-white-chocolate-bliss-cupcakes-163107.aspx (may not work)