Prepare cake batter as directed on package; stir in extract and chocolate morsels. Bake as directed on package for 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. Gradually stir in milk until blended. Add butter. Bring to full boil on medium heat, stirring constantly. Pour over cupcakes; sprinkle with nuts.
Refrigerate 2 hours.
Instead of using end of wooden spoon to make the holes in the cupcakes, you can instead use a plastic drinking straw, using a turning motion to make large holes in cupcakes.
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.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.