Lemon Daisy Cupcakes

Ingredients

• 6.8 ounce jell-o lemon flavor pudding instant
• 2 cups marshmallows jet-puffed miniature
• 2 cups milk 
• 24  nilla wafers 
• 3 ounce baker's semi-sweet chocolate melted
• 2 cups cool whip whipped topping thawed
• 1 package duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• whisk
• ziploc bags

Directions

1. 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.
2. 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.
3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.