How To Make Spring Cupcakes
Get ready for a fun-filled celebration with these spring cupcakes coated in chocolate and designed with mini chocolate-covered Easter eggs.
Serves:
Ingredients
- 18.25ozchocolate cake mix
- 1¼cupswater
- cupvegetable oil
- 3eggs
- 7.8ozinstant chocolate pudding mix
- 2cupsmilk
- 2cupswhipped toppingfrozen, thawed
- 1tbspchocolate sprinkles
- 72mini chocolate candy-coated Easter eggs
Instructions
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Preheat oven to 350 degrees F.
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Grease 24 muffin cups or line with paper liners.
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Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl.
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Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
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Fill prepared muffin cups ⅔ full with batter.
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Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
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Allow cupcakes to cool thoroughly.
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Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
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Beat thawed whipped topping into pudding mixture to make a creamy filling.
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Spoon about 1½ cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
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Press the piping tip into the center of each cupcake and fill cupcake with about 1½ tablespoon of pudding mixture.
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Spoon a heaping tablespoon of remaining pudding mixture about 1½ inches across into the center of each cupcake to make a nest.
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Press chocolate sprinkles into the edges of the nests; place 3 mini chocolate eggs into each nest.
Nutrition
- Calories: 370.97kcal
- Fat: 20.85g
- Saturated Fat: 6.23g
- Trans Fat: 0.07g
- Monounsaturated Fat: 8.80g
- Polyunsaturated Fat: 4.24g
- Carbohydrates: 26.92g
- Fiber: 0.85g
- Sugar: 16.95g
- Protein: 19.16g
- Cholesterol: 505.71mg
- Sodium: 541.48mg
- Calcium: 137.09mg
- Potassium: 312.52mg
- Iron: 3.45mg
- Vitamin A: 233.97µg
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