Carlee's Celebrate Spring Cupcakes

Carlee's Celebrate Spring Cupcakes

CC<3's2bake

"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."
Featured in Allrecipes Magazine
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Ingredients

1 h 20 m servings 211 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 24 muffin cups or line with paper liners.
  3. 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.
  4. Fill prepared muffin cups 2/3 full with batter.
  5. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
  6. Allow cupcakes to cool thoroughly.
  7. Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
  8. Beat thawed whipped topping into pudding mixture to make a creamy filling.
  9. Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
  10. Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
  11. 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.

Footnotes

  • Cook's Note:
  • Use any flavor cake mix that goes well with chocolate.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
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As the submitter of this simple but fun cupcake idea, I have to say there seems to be one typo and that is, you will need about one tablespoon of sprinkles per cupcake, not just one tablespoon t...

What a wonderful cupcake! I made these this afternoon with my little guy and we had a blast. The creamy filling/frosting is absolutely delicious and I definitely will be using it for other cup...

These were definately a hit with my family and kiddos. Made a Duncan Hines devils food cake and for the frosting, I used sugar free/fat free chocolate pudding, skim milk and fat free whipped top...

idea and appearance for sure gets a 5 - - taste is a 3, so i will round out a 4. boxed cake mix and pudding do not make a great cupcake imho.... i made it for the kids for our easter dessert ta...

These are fantastic with peanut butter M&Ms!

These were so adorable! I loved them.

These were really cute! And they tasted great too. Good job!

I used the birds nest idea for fun. I didn't turn out how I had planned, but overall a great idea!

I used jelly beans, and the bird's nests didn't really work out for me, but they tasted great. I just whipped cream, and it was a wonderful idea to combine that and pudding for a unique frosting!

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