Carlee's Celebrate Spring Cupcakes recipe

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Ingredients

1 (18.25 ounce) package chocolate cake mix
1 ¼ cups water
⅓ 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

Nutrition Info

210.7 calories
carbohydrate: 28.7 g
cholesterol: 25.1 mg
fat: 10 g
fiber: 0.8 g
protein: 3.2 g
saturatedFat: 3.5 g
servingSize: -
sodium: 328.6 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease 24 muffin cups or line with paper liners.

  3. 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.

  4. Fill prepared muffin cups 2/3 full with batter.

  5. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.

  6. Allow cupcakes to cool thoroughly.

  7. Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.

  8. Beat thawed whipped topping into pudding mixture to make a creamy filling.

  9. Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.

  10. Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.

  11. 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.

Recipe Yield

2 dozen cupcakes

Recipe Note

Cupcakes with creamy chocolate surprise centers and a cute little bird's nest on top of creamy chocolate frosting. Made these in honor of my daughter, Carlee.

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