Chocolate Vanilla Pudding Poke Cupcakes Recipes

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PUDDING POKE CAKE



Pudding Poke Cake image

This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.

Provided by Karin Christian

Categories     Desserts     Cakes     Poke Cake Recipes

Yield 14

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk

Steps:

  • Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
  • Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 54.4 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 494.2 mg, Sugar 38.2 g

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

This great all-family ooey-gooey recipe can also be used for casual entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

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.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE-VANILLA PUDDING POKE CUPCAKES



Chocolate-Vanilla Pudding Poke Cupcakes image

Get out the chocolate cake mix and vanilla pudding and get ready to thrill the home team with fun and yummy pudding poke cupcakes.

Provided by My Food and Family

Categories     Home

Time 2h42m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) chocolate cake mix
2 oz. BAKER'S Semi-Sweet Chocolate, finely chopped
2 pkg. (3 oz. each) JELL-O Vanilla 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, thawed

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.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 3 g

CHOCOLATE AND VANILLA SWIRL PUDDING



Chocolate and Vanilla Swirl Pudding image

Can't decide which pudding flavor-chocolate or vanilla-you like best? Then this rich and creamy pudding is for you!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9m

Yield 2

Number Of Ingredients 7

2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons beaten egg
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips

Steps:

  • Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils. Stir in butter and vanilla.
  • Stir chocolate chips into 1 cup of the pudding until melted. Layer vanilla and chocolate puddings alternately in parfait glasses or swirl in serving dishes.

Nutrition Facts : Calories 205, Carbohydrate 26 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

PUDDING POKE CAKE



Pudding Poke Cake image

This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!

Provided by Chris Reynolds

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/2 cup butter
3 eggs
2 (3 1/2 ounce) packages chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

Steps:

  • Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
  • Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
  • After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
  • Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
  • Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
  • TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.

MILK-CHOCOLATE PUDDING CUPCAKES



Milk-Chocolate Pudding Cupcakes image

The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and crowned with elegant chocolate curls. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 2h45m

Yield Makes 18

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
5 ounces bittersweet chocolate (61 percent cacao), melted and cooled
Milk-Chocolate Pudding
Milk-Chocolate Ganache for Pudding Cupcakes
Chocolate Curls, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate.
  • Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.)
  • Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake; top with chocolate curls. Refrigerate at least 15 minutes before serving.

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