1 pkg. (2-layer size) chocolate cake mix
2 Tbsp. red food colouring
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, softened
3 cups icing sugar
1/2 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls Make It!
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups. Cool.
MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole in cupcake to pipe about 1 Tbsp. frosting into centre of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.