Chocolate Poke Cupcakes
Moist chocolate cupcakes baked then poked and filled with creamy chocolate pudding and topped with rich frosting
PRINT PINServings 12
INGREDIENTS
Cupcakes
- 1 box devil's food cake mix 15.25 oz
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- cooking spray or paper liners.
Chocolate Poke Filling
- 1 box instant chocolate pudding mix 3.9 oz
- 2 cups cold milk
- 1 tsp vanilla extract optional.
Topping
- 1 container chocolate frosting 16 oz or 2 cups homemade chocolate buttercream
- 1/2 cup mini chocolate chips or chocolate sprinkles optional.
INSTRUCTIONS
Bake Cupcakes
- preheat oven to 350 F
- line a 12 cup muffin pan with liners and lightly spray if desired
- whisk cake mix eggs oil and water until smooth
- divide batter evenly among liners filling each about two thirds full
- bake until a toothpick comes out with a few moist crumbs about 16 to 20 minutes
- cool cupcakes in pan 5 minutes then transfer to a rack and cool completely.
Poke and Fill
- whisk pudding mix milk and vanilla until thickened about 2 minutes
- refrigerate 5 minutes to set
- use the handle of a wooden spoon thick straw or piping tip to poke 3 to 4 holes in each cooled cupcake stopping before the bottom
- spoon or pipe pudding into holes until filled and a little shows on top
- refrigerate 30 to 60 minutes to fully set.
Frost and Serve
- frost chilled cupcakes with chocolate frosting
- garnish with mini chocolate chips or sprinkles
- refrigerate 15 minutes for cleaner slices then serve.
Notes
1. Use chocolate ganache in place of pudding for a richer filling; Use homemade whipped cream or whipped topping instead of frosting for a lighter finish; Make ahead by filling and chilling up to 24 hours then frost before serving; Store covered in the refrigerator up to 4 days and bring to cool room temperature before serving
Nutrition
Calories: 390kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g