Chocolate Fudge Pudding Poke Cupcakes Recipes

OREO™ DIRT POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
• Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
• In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
• In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
• Stir all but 1 1/2 cups crushed cookies into pudding mixture.
• Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

DOUBLE FUDGE POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
• In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
• When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

CHOCOLATE FUDGE PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. 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. Gently stir cocoa powder into COOL WHIP; spread over cupcakes. Top with chocolate curls.

CHOCOLATE FUDGE PUDDING

Steps:

• Sift the flour, cocoa and baking powder into a bowl and then add the sugar and nuts.
• Melt the butter in another pan or bowl then add milk and vanilla.
• Stir the wet ingredients into the dry ingredients.
• Spread into a small pudding dish.
• Sprinkle the sauce ingredients[brown sugar and cocoa] over the top and carefully pour the boiling water over the top of everything.
• Bake at 180 deg C for 45 minutes.

CHOCOLATE-VANILLA PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate 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.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
• Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
• For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.