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Chocolate-Vanilla Pudding Poke Cupcakes
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Chocolate-Vanilla Pudding Poke Cupcakes

2 Hours 42 Minutes
20 Min Prep
2 Hr 42 Min Cook
Get out the chocolate cake mix and vanilla pudding and get ready to thrill the home team with fun and yummy pudding poke cupcakes.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
2 oz. BAKER'S Semi-Sweet Chocolate, finely chopped
2 pkg. (3 oz. each) JELL-O Vanilla 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, thawed
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Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate 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.
Kitchen Tips
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.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 230mg
10%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
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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