Mini Boston Cream Bites

1 pkg. yellow cake mix
1 pkg. vanilla Jell-o pudding (instant)
1 cup cold milk
1 ½ cups Cool Whip, thawed and divided
4 squares Baker’s semi-sweet Chocolate

Prepare cake batter as directed on package. Spray mini muffin pans generously with non-stick cooking spray. Fill each cup about ¾ full. Check the baking time for regular sized cupcakes and start with half of that time. Check to see if they are done, if not do a couple minutes more at a time. Beat pudding mix and milk until thick. Let stand 5 min. Stir ½ cup Cool Whip into pudding; spoon into a frosting bag or a Ziploc bag. Remove cupcakes from the oven. Using a small round frosting tip, inject pudding slowly and carefully into the hot cupcake. Let cool slightly and then refrigerate for 1 hour. Microwave remaining 1 cup Cool Whip and chocolate in small bowl 1 ½ min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.