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Toasted Almond-Chocolate Pudding Poke Cupcakes
Toasted Almond-Chocolate Pudding Poke Cupcakes

Toasted Almond-Chocolate Pudding Poke Cupcakes

2 Hr(s) 37 Min(s)
15 Min(s) Prep
2 Hr(s) 22 Min(s) Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 tsp. almond extract
2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Cook & Serve Pudding
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1 tub (8 oz.) COOL WHIP Whipped Topping
1-1/2 cups PLANTERS Sliced Almonds, toasted
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Let's Make It
1
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.
2
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.
3
Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP; sprinkle with nuts.
Kitchen Tips
Tip 1
Note
Instead of using handle of wooden spoon to poke holes in cake, use a plastic drinking straw with turning motion to make large holes.
Tip 2
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.
Tip 3
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 210mg
9%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 23g
46%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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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