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Chocolate Fudge Pudding Poke Cupcakes

photo by:kraft
Chocolate fudge pudding pokes give these yellow cupcakes their fudgy deliciousness. Top with white chocolate curls and prepare to wow the crowd.
25 min
2 hr 47 min
24 servings

What You Need

pkg.  (2-layer size) white cake mix
pkg.  (3.4 oz. each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding
cup  powdered sugar
qt.  (4 cups) milk
Tbsp.  butter or margarine
cup  unsweetened cocoa powder
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
oz.  BAKER'S White Chocolate, shaved into curls

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.

MIX dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.

REFRIGERATE 2 hours. Gently stir cocoa powder into COOL WHIP; spread over cupcakes. Top with chocolate curls.

Kraft Kitchens Tips

Instead of using handle of wooden spoon to poke holes in cake, use a plastic drinking straw with turning motion to make large holes.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
How to Make Chocolate Curls
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
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