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NUTTER BUTTER Pudding Cupcakes

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.
  • 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
  • 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. 


Nutrition Information

Nutrition Per Serving

 % 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 A2 %DV
Vitamin C0 %DV
Vitamin D2 %DV
Calcium4 %DV
Iron4 %DV
Potassium2 %DV

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