Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. chocolate as directed on package; stir into batter with 1-1/4 cups cranberries. Spoon into 24 paper-lined muffin cups.
Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
Beat cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
Microwave marmalade in separate microwaveable bowl on HIGH 30 sec.; stir in remaining cranberries.
Frost cupcakes with COOL WHIP; top with cranberry mixture.
These delicious cupcakes, with their built-in portion control, can fit into a balanced eating plan on occasion.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fiber 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.