Chocolate Pudding Cupcakes

Moist and delicious, these Chocolate Pudding Cupcakes are the perfect dessert!

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Chocolate Pudding Cupcakes: so moist and delicious you won't know they started from a boxed mix!

Do you ever look in your pantry and wonder where all the boxes of cake mix come from?

I typically make my cakes and cupcakes from scratch, but it seems I must like a good sale, because I have no less than 10 boxes of cake mix in my pantry at any given time!

Granted, cake mixes can be doctored up to create incredible recipes, including today’s cupcakes!

Personally, I find most cake mixes to be quite dry. So adding ingredients to create a more moist cake is beneficial. Today’s secret ingredient is chocolate pudding mix! Not only do I add it to the cupcake, but the frosting is created using pudding as well.

Chocolate Pudding Cupcakes: so moist and delicious you won't know they started from a boxed mix!

If you’re thinking, “gosh this seems familiar”, it’s because I made these Watergate cupcakes and these Banana Pudding Cupcakes in the past. And I’m addicted. I love the pillowy mound of whipped pudding frosting on top of each of these. Such a “light” texture instead of frosting (don’t get me wrong, I LOVE FROSTING). But these are just….different. Because of the pudding, these cupcakes need to be chilled.

The cold cupcake is a refreshing treat at the end of a long day. Perfect if you just enjoyed a hearty meal like this Barbacoa or this Shredded Balsamic Beef recipe.

And think of the flavor possibilities!?! I know I’ve got more ideas to share soon!

Chocolate Pudding Cupcakes: so moist and delicious you won't know they started from a boxed mix!

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Chocolate Pudding Cupcakes: so moist and delicious you won't know they started from a boxed mix!

Chocolate Pudding Cupcakes

Yield: 18-24 cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Moist and delicious, these Chocolate Pudding Cupcakes are the perfect dessert!

Ingredients:

For the cupcakes:

  • 1 box white cake mix
  • 1 box (3oz) instant chocolate pudding mix
  • 1 cup canola oil
  • 3 large eggs
  • 1 cup lemon lime pop (Sprite, etc)

For the frosting:

  • 1 box (3oz) instant chocolate pudding mix
  • 1 cup skim milk
  • 12 oz frozen whipped topping, thawed
  • sprinkles, optional, for garnish

Directions:

  1. Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. (I love these no fade liners!) Set aside.
  2. In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and pop. Beat until light and fluffy (about two minutes).
  3. Using a large metal scoop (3 Tbsp), fill cupcake liners about 2/3 full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
  4. For the frosting, combine pudding mix with milk. Whisk until blended. Fol in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
  5. Using a cookie scoop, dollop the frosting onto the cooled cupcake and add sprinkles for garnish. Store in refrigerator for up to 3 days, ENJOY!

Chocolate Pudding Cupcakes: so moist and delicious you won't know they started from a boxed mix!

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