TOASTED ALMOND-CHOCOLATE PUDDING POKE CUPCAKES

Toasted Almond-Chocolate Pudding Poke Cupcakes image

Yellow cake batter is mixed with almond extract in these chocolate pudding poke cupcakes. With toasted almonds on top, they're an almond lover's dream.

Provided by My Food and Family

Categories Home

Time 2h37m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 tsp. almond extract
2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Cook & Serve Pudding
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1 tub (8 oz.) COOL WHIP Whipped Topping
1-1/2 cups sliced almonds, toasted

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, stirring extract into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP; sprinkle with nuts.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g