4 tablespoons unsalted butter, softened
2 (3 ounce) packages instant white chocolate pudding mix
1 (3 ounce) package unsweetened chocolate pudding mix
1 (1 ounce) square unsweetened chocolate, chopped
2 tablespoons rapid-fire caramel spread
Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 cupcake pan with a round bottom. Divide whipped cream evenly among the four pans. Spread the white cake mix in the bottom of the pan. Add 1/3 of the chocolate pudding and 2 tablespoons caramel spread.
Bake for 12 to 15 minutes in the preheated oven, until the top is lightly browned. Remove from the oven and stir the chocolate mixture into the pudding, making sure that the pudding does not stick to the bottom of the pan.
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