Lemon Daisy Cupcakes

1 (18.25 ounce) package white cake mix
24 NILLA Wafers
3 squares BAKER’S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages JELL-C Lemon Flavor Instant Pudding & Pie Filling
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans lo 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.

(Image Credit)

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