1Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min, Pierce tops with fork
2Add boiling water to gelatin mix in a small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes; refrigerate for 30 minutes
3Melt chocolate as directed on package; Beat cream cheese and butter in a large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
4Spread frosting onto cupcakes, top with dried cranberries. (Use a meat fork to poke holes in cupcakes) Keep frosted cupcakes refrigerated.. Enjoy!