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10/22 Dirt Pudding Cupcakes

October 22, 2019 By Taina Laraba

· Decor and Styling

Hello my friends. I hope your looking to get your fingers sticky today making these devilish cupcakes because what's Halloween without some scrumptious treats?

Your ingredients:

  • 1 3.4-ounce box instant chocolate pudding mix
  • 1 3/4 cup whole milk
  • 12 ounce container whipped topping, thawed, divided use
  • 24 chocolate cupcakes, baked and cooled*
  • 15 chocolate sandwich cookies, crushed into crumbs
  • 24 Campfire® Ghoster Roasters
  • 24 tombstone toothpicks, optional

Your instructions:

  1. In a large bowl, beat pudding mix and milk on medium speed until thoroughly combined and thickened. Fold 1 cup whipped topping into the pudding until no streaks remain. Cover and refrigerate for one hour.
  2. Using a sharp paring knife, or an apple corer, core the center of each cupcake. Reserve the cake pieces that were removed.
  3. Fill a piping bag or large zip-top bag with the chilled pudding.
  4. Pipe pudding into the center of each cupcake. Cover the pudding with reserved cake pieces that you cored from the cupcake.
  5. Fill a large piping bar or large zip-top bag with remaining whipped topping.
  6. Pipe whipped topping onto cupcakes. Sprinkle each cupcake with crushed cookies and top with a Campfire® Ghoster Roaster.
  7. Refrigerate cupcakes until ready to serve.
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