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Chocolate Cream Filled Cupcakes

photo by:kraft
Looking for a chocolate cupcake with a surprise inside? The blend of JELL-O Pudding and COOL WHIP we pipe into ours make them scrumptious.
20 min
1 hr 10 min
24 servings

What You Need

pkg.   (2-layer size) devil's food cake mix
pkg.   (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
cups  cold milk
cups  thawed COOL WHIP Whipped Topping
cup  PLANTERS Pecan Halves

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool just 30 min. (Cupcakes need to still be warm to fill.)

BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into resealable plastic bag; seal bag. Snip off one bottom corner of bag. Insert tip of bag into center of each cupcake to pipe about 1 Tbsp. pudding mixture into cake.

SPREAD tops with remaining pudding mixture. Garnish with nuts.

Kraft Kitchens Tips

Special Extra
Instead of spreading the remaining pudding mixture onto the cupcakes as directed, dip tops of cupcakes in the pudding mixture, then twist slightly and lift up to add a touch of flair.
If you have a pastry bag, you can use that to fill the cupcakes with the pudding mixture.
How to Store
Keep refrigerated.
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