Prepare cake batter as directed on package, stirring dry gelatin mix into cake mix before beating with water. Gently stir in 1/3 cup chocolate chips; spoon into 36 paper-lined muffin cups.
Bake 12 to 14 min. or until edges are golden brown. Cool in pan 10 min.; remove to wire racks. Cool completely.
Mix COOL WHIP and food coloring; spread onto cupcakes. Sprinkle with remaining chips.
How to Store
Serve with iced brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* 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.