Toasted Almond-Chocolate Pudding Poke Cupcakes
2 Hr(s) 37 Min(s) (incl. refrigerating)
15 Min(s) Prep
2 Hr(s) 22 Min(s) Cook
Yellow cake batter is mixed with almond extract in these chocolate pudding poke cupcakes. With toasted almonds on top, they're an almond lover's dream.
What You Need
Select All
24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 tsp. almond extract
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1-1/2 cups sliced almonds, toasted
Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes, stirring extract into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
2
Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
3
Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP; sprinkle with nuts.
Kitchen Tips
Tip 1
Note
Instead of using handle of wooden spoon to poke holes in cake, use a plastic drinking straw with turning motion to make large holes.
Tip 2
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 210mg
9%
Total Carbohydrates 33g
12%
Dietary Fiber 1g
4%
Sugars 23g
46%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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