Cupcakes with creamy chocolate surprise centers and a cute little bird’s nest on top of creamy chocolate frosting. Made these in honor of my daughter, Carlee.
Original recipe makes 2 dozen cupcakes
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 1/4 cups water
1/3 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
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PREP
30 mins
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COOK
20 mins
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READY IN
1 hr 20 mins
Directions
- 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.
Nutrition
Calories: 211 kcal
Carbohydrates: 28.7 g
Cholesterol: 28 mg
Fat: 10 g
Fiber: 0.8 g
Protein: 3.2 g
Sodium: 329 mg