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Sunday, April 10, 2016

Carlee's Celebrate Spring Cupcakes

Ingredients

  • Servings: 2
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 2 cups milk
  • 2 cups frozen whipped topping, thawed
  • 1 tablespoon chocolate sprinkles
  • 72 mini chocolate candy-coated easter eggs

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • grease 24 muffin cups or line with paper liners.
  • place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
  • fill prepared muffin cups 2/3 full with batter.
  • bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
  • allow cupcakes to cool thoroughly.
  • beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
  • beat thawed whipped topping into pudding mixture to make a creamy filling.
  • spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
  • press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
  • spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.

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