Lemon Daisy Cupcakes

Directions

1. 1
   cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
2. 2
   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.
3. 3
   about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
4. 4
   cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
5. 5
   Calories: 200
6. 6
   Total fat: 6 g
7. 7
   Saturated fat: 5 g
8. 8
   Cholesterol: 5 mg
9. 9
   Sodium: 280 mg
10. 10
    Carbohydrate: 36 g
11. 11
    Dietary Fiber: 0 g
12. 12
    Sugars: 24 g
13. 13
    Protein: 2 g
14. 14
    Vitamin A: 0% DV
15. 15
    Vitamin C: 0% DV
16. 16
    Calcium: 8% DV
17. 17
    Iron: 2% DV