PUDDING-FILLED GINGERBREAD CUPCAKES

Pudding-Filled Gingerbread Cupcakes image

Make the holidays memorable with these Pudding-Filled Gingerbread Cupcakes. All the great taste you remember from gingerbread recipes in the past plus a yummy pudding mix center makes for one unforgettable dessert. Make some room on the buffet for Pudding-Filled Gingerbread Cupcakes.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) spice cake mix
1/4 cup molasses, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1/2 tsp. ground cinnamon
2-1/2 cups thawed COOL WHIP Whipped Topping
24 JET-PUFFED GINGERBREAD MALLOWS Marshmallows

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, adding 2 Tbsp. molasses to batter before spooning into prepared muffin cups. Cool completely.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Spoon 1 cup pudding mixture into separate medium bowl; reserve for later use.
Spoon remaining pudding mixture into resealable plastic bag; seal bag. Cut one corner off bottom of bag; use to pipe pudding mixture into centers of cupcakes, adding about 1 Tbsp. to each.
Add cinnamon and COOL WHIP to reserved pudding mixture; mix well. Spoon into separate resealable plastic bag; cut one bottom corner off bag. Use to pipe COOL WHIP mixture onto tops of cupcakes; top with marshmallows.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g