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 caloriescarbohydrate: 28.7 gcholesterol: 25.1 mgfat: 10 gfiber: 0.8 gprotein: 3.2 gsaturatedFat: 3.5 gservingSize: -sodium: 328.6 mgsugar: 16.9 gtransFat: : -unsaturatedFat: : -
Directions Carlee's Celebrate Spring Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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 2/3 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 1 1/2 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 1 1/2 tablespoon of pudding mixture.
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.