Comida Kraft
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  • Toasted Almond-Chocolate Pudding Poke Cupcakes

Toasted Almond-Chocolate Pudding Poke Cupcakes

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24 servings

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.

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What You Need

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Make It

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  • 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.


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.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 240
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 30mg
Sodium 210mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 23g
Protein 4g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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