Prepare brownie batter, then cake batter in separate bowls as directed on packages. Spoon brownie batter into 24 paper-lined muffin cups; cover with cake batter.
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
How to Store
Keep frosted cupcakes refrigerated.
How to Easily Fill Muffin Cups
Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fiber 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.