Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.
Cut cupcakes horizontally in half. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto tops of cupcakes.
Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture. Top with remaining ingredients.
Decorated cupcakes can be made ahead of time. Prepare as directed, except do not top with marshmallows and graham pieces. Refrigerate up to 8 hours. Top with marshmallows and graham pieces just before serving.
If you don't have 24 jelly jars, you can fill the split cupcakes on a platter instead.
How to Store
Keep assembled desserts refrigerated.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.