These were soooo good. This recipe is from a Cake Mix Magic cookbook and I only changed two things. Instead of filling pudding from bottom, I filled from the top. I also recommend cooling down the icing a bit before frosting. I literally had 5 minutes to frost these so they were a gooey mess. At least they were a hit at the party!
1 package (about 18 oz) yellow cake mix plus ingredients to make mix
1/4 cup French vanilla instant pudding and pie filling mix
1 cup cold milk
1 container (16 oz) dark chocolate frosting
- Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
- Meanwhile, whisk together pudding mix and milk until well blended; cover and refrigerate.
- Use tip of sharp knife to gently poke small hole into bottom of each cupcake. Place pudding in pastry bag fitted with small round pastry tip.
- Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes.