Moist and delicious, these Chocolate Pudding Cupcakes are unbelievably easy to make! Instant pudding mix and cake mix come together for the perfect handheld chocolate dessert.
Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. Set aside.
In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and Sprite. Beat until light and fluffy (about two minutes).
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.
For the frosting, combine pudding mix with milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
Using a cookie scoop, dollop the frosting onto the completely cooled cupcake and add sprinkles for garnish. Store in refrigerator for up to 3 days, ENJOY!
Notes
Because of the cool whip in the frosting, these cupcakes need to be stored in the refrigerator. Keep covered and chilled. Eat within 3 days.
Garnish Chocolate Pudding Cupcakes with any kind of sprinkles you like for a pretty presentation.
Remove the cupcakes from the pan as soon as they are done baking to prevent overcooking.