Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add milk, flour and dry pudding mix; stir until well blended. Spray 2 muffin pans with cooking spray. Spoon 2 Tbsp. chocolate mixture into each muffin cup, filling about half full.
Bake 16 to 18 min. or until toothpick inserted in center comes out with fudgy crumbs. Top each cupcake with 1 marshmallow; press down with back of teaspoon. Bake an additional 2 to 3 min. or until marshmallows are soft. Place muffin pans on wire rack. Press marshmallow down again with back of teaspoon.
Cool 10 min. Carefully run table knife around edge of each cupcake; remove to wire rack. Cool completely.
You'll know it's a special occasion when you get to enjoy a serving of this delicious cupcake.
Use muffin pan foil liners for a no-fuss cleanup.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cupcake each
* 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.