NUTTER BUTTER Pudding Cupcakes
Boston cream pie cupcakes - yum! But add peanut butter cookies and they're even better! These impressive cupcakes will certainly be a popular dessert for any party.
Prep time30 min
Total time1hr 30min
ServingsMakes 24 servings.
Ingredients
- 14 NUTTER BUTTER Cookies (peanut shape), divided
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 1 cup milk
- ½ cup thawed frozen whipped topping
- ¾ cup ready-to-spread chocolate frosting
Preparation
- Heat oven to 350°F.
- Chop 10 cookies coarsely. Prepare cake batter in large bowl as directed on package; stir in chopped cookies.
- Spoon into 24 paper-lined muffin pan cups.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in whipped topping. Spoon into large resealable plastic bag. Use scissors to cut off 1 corner from bottom of bag. (Or, spoon pudding mixture into pastry bag fitted with large round decorating tip.)
- Remove cupcakes from paper liners Cut cupcakes horizontally in half. Place bottom halves of cupcakes, cut sides up, on baking sheet. Pipe about 1 Tbsp. pudding mixture onto each cupcake half; cover with tops of cupcakes.
- Chop remaining cookies. Microwave frosting in small microwaveable bowl on HIGH 10 to 15 sec. or just until softened; stir. (Do not microwave frosting until melted.) Spoon frosting over cupcakes, letting frosting drip down sides of cupcakes. Top with chopped cookies. Let stand until frosting is firm.
Recipe Tips
- Note
If the frosting firms up too much to easily coat tops and sides of cupcakes, reheat the frosting in the microwave in 5-sec. intervals until of desired consistency. - Special Extra
Top frosted cupcakes with sprinkles in the color(s) of your favorite sports team after sprinkling with the chopped cookies. - Make Ahead
The cupcakes can be baked ahead of time. Freeze the split cooled cupcakes up to 2 weeks. When ready to serve, prepare pudding mixture as directed. Use to fill the cupcakes, then frost and decorate as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 8g | |
| Saturated fat 2g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 260mg | |
| Carbohydrate 32g | |
| Dietary fiber <1g | |
| Total sugars 20g | |
| Added sugars 14g | |
| Protein 3g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 2 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
