Lemon Daisy Cupcakes

Ingredients

• Servings: 24
• 1 package (2-layer size) white cake mix
• 24 nilla wafers
• 3 (1 ounce) squares baker's semi-sweet chocolate, melted
• 2 (3.4 ounce) packages jell-o lemon flavor instant pudding
• 2 cups milk
• 2 cups thawed cool whip whipped topping
• 2 cups jet-puffed miniature marshmallows

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• prepare cake batter and bake as directed on pkg. for 24 cupcakes. cool in pans 10 min. meanwhile, dip 12 wafers in chocolate; set aside.
• beat pudding mixes and milk in large bowl with whisk 2 min. stir in 2 cups cool whip; spoon 1-1/2 cups into resealable plastic bag. seal bag; cut off small corner from bottom of bag.
• pipe about 1 tbsp. pudding mixture into center of each cupcake. frost with remaining pudding mixture.
• decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. keep refrigerated.