Spring Cupcakes Recipe

Preheat oven to 350 degrees F.

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 ⅔ 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 1½ 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 1½ tablespoon of pudding mixture.

Spoon a heaping tablespoon of remaining pudding mixture about 1½ inches across into the center of each cupcake to make a nest.

Press chocolate sprinkles into the edges of the nests; place 3 mini chocolate eggs into each nest.