Boston Cream Pie Minis

1 pkg (2 layer size) yellow cake mix
1 cup cold milk
1 pkg (4 serving size) Jell-O Vanilla Flavor instant pudding and pie filling
1 1/2 cups thawed cool whip , divided
4 squares Baker's semi-sweet baking chocolate

Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased medium muffin cups as directed on package. Cool 10 min in pans. Remove to wire racks; cool completely.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir in 1/2 cup of the whipped topping into the pudding. Spoon about 1 Tbsp of the pudding mixture onto bottom half of each cupcake; cover with tip of cupcake.

MIcrowave remaining 1 Cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1 1/2 min. or until ckocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1 1/2tsp of chocolate mixture. Refrigerate at least 15 min before serving.