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Ask the kids to help bake and assemble this dessert.

Cupcake Menorah

1 (18.25-ounce) package chocolate cake mix, any flavor
1 (3.25-ounce) package Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 3/4 cups milk
2 large eggs
1 (12-ounce) package Baker's Semi-Sweet Chocolate Chunks
1 (16-ounce) container ready-to-spread vanilla frosting

1. Preheat oven to 350°F.
2. Place cake mix, dry pudding mix, milk and eggs in large bowl. Beat with electric mixer on medium speed 2 minutes or until well blended. Stir in chocolate chunks. Spoon batter evenly into 24 paper- or foil-lined medium muffin cups, filling each cup about 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks.
4. Spread tops of cupcakes with frosting. Insert blue candles into tops of 9 of the cupcakes.
5. Arrange in the shape of a menorah, elevating the center cupcake for the shammus of the menorah.

Makes 24 servings.

Nutrition (per serving): Calories 270, Total fat 12g, Saturated fat 4g, Cholesterol 20mg, Sodium 300mg, Carbohydrate 43g, Dietary fiber 2g, Sugars 33g, Protein 3g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 6%DV, Iron 10%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.