Boston Creme Mini pies

1 pkg of 2 layer yellow cake mix
1 pkg 3.4 oz jello vanilla instant pudding
1 c cold milk
1 1/2 c thawed cool whipped topping thawed and divided
4 squares of semi sweet baking chocolate ( or 3 TBS of chocolate chips per square so 3 x4)

Preheat oven to 350

Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool completely.
Beat pudding mix and milk with whisk 2 min, let stand for 5 min. Mean while use serrated knife to cut cupcakes horizontally in half. Stir 1/2 c cool whip into pudding, spoon onto bottom halves of cupcakes using about 1 tbsp for each. Cover with tops of cupcakes.
Microwave remaining cool whip and chocolate in microwaveable bowl on high 1 1/2 min or until chocolate is almost melted, stirring after 1 minute. 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.