PREHEAT oven to 350° F. Coat mini muffin cups with baking spray. A total of at least 60 mini cupcakes (2 per shooter) will be needed for the recipe.
PREPARE cake mix as directed on package. Fill prepared mini muffins cups 2/3 full. Top each batter with about 5 to 6 morsels.
BAKE for 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 3 minutes. Remove to wire rack to cool completely.
PREPARE pudding mix as directed. Tint frosting to desired shade with food coloring. Refrigerate for 5 minutes.
LAYER as follows in each cup: mini cupcake, teaspoon of pudding, mini cupcake and teaspoon of pudding. Top with remaining morsels. Refrigerate for at least 1 hour.
*Cups can be purchased at party supply stores.