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Toasted Almond-Chocolate Pudding Poke Cupcakes

photo by:kraft
Yellow cake batter is mixed with almond extract in these chocolate pudding poke cupcakes. With toasted almonds on top, they're an almond lover's dream.
15 min
2 hr 37 min
24 servings

What You Need

pkg.  (2-layer size) yellow cake mix
tsp.  almond extract
pkg.  (3.4 oz. each) JELL-O Chocolate Cook & Serve Pudding
cup  powdered sugar
qt.  (4 cups) milk
Tbsp.  butter or margarine
tub  (8 oz.) COOL WHIP Whipped Topping
cups  PLANTERS Sliced Almonds, toasted

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes, stirring extract into batter before spooning into prepared muffin cups. 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. Remove from pans. Frost cupcakes with COOL WHIP; sprinkle with nuts.

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 Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
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