Toasted Almond Chocolate Pudding Poke Cupcakes Recipes

CHOCOLATE ALMOND PUDDING

Steps:

• In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

CARAMEL ALMOND POKE CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
• In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly.
• Poke warm cake every inch with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.

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.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
• Bake and cool as directed on box for cupcakes.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.

SKINNY CHOCOLATE-ALMOND PUDDING CAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
• In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
• Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
• To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

TOASTED ALMOND-CHOCOLATE PUDDING POKE CUPCAKES

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.

SUGARED ALMOND CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In a bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, whisk together eggs, egg white and sugar until smooth and combine. Gradually add melted butter while whisking constantly, then add in extracts. Stir in dry ingredients until well combined, then add in milk and stir until a smooth batter forms. Using a 1/4 cup measure or ice cream scoop, fill liners 3/4 of the way full. Bake for 12-15 minutes, or until cupcakes are set. Let cool completely.
• In the bowl of your electric mixer, beat the butter on medium speed until creamy. Gradually add in sugar and cocoa powder with the mixer on low, speeding up once combined. Add in extract and beat on medium, scraping down the sides if necessary, for 2-3 minutes. If frosting is too thick (I like mine thick), add milk 1 tablespoon at a time, beating for another minute or two to smooth it out. Repeat if necessary. If frosting isn't thick enough to be spreadable, add a few spoonfuls of powdered sugar while beating until it thickens. Frost and top with sugared almonds below.
• Heat a small skillet over medium heat and add almonds. Tossing and stirring constantly, toast for 1-2 minutes, just until almonds start to brown. Reduce heat to low and toss in sugar, stirring to coat. Stir constantly and cook for another minute, then remove and place almonds in a bowl. After a few minutes of cooling they will harden and you can break them apart and place on frosting.

CHOCOLATE-COCONUT PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter as directed on package; stir in extract and chocolate morsels. Bake as directed on package for 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. Gradually stir in milk until blended. Add butter. Bring to full boil on medium heat, stirring constantly. Pour over cupcakes; sprinkle with nuts.
• Refrigerate 2 hours.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
• Reserve 1 cup almonds for garnish.
• In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
• Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
• Fold in ground almonds.
• Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• In 2-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring constantly.
• Reduce heat to low; boil and stir 2 minutes.
• Stir in milk.
• Heat to boiling.
• Remove from heat.
• Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture.
• Place saucepan of frosting in bowl of cold water.
• Beat with spoon until smooth and spreadable.
• If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
• Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
• Store loosely covered at room temperature.

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-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.

TOASTED ALMOND PUDDING

Steps:

• Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
• Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
• Chill and serve.

ALMOND MILK-CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
• Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
• Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
• Refrigerate 1 hr.