How to Make the Best Pudding Poke Cupcakes

A monkey on a cupcake

As a child of the 70s, I was inundated with Jell-O commercials for pudding, gelatin, and pudding pops.  That chocolaty goodness was super easy to whip up –  instantly, thanks to the just add cold milk feature.

– 1 (18.25 ounce) package yellow cake mix and what the box calls for – 2 (3.9 ounce) packages instant chocolate pudding mix – 1 cup confectioners’ sugar – 4 cups milk


Prepare and bake cake mix according to package directions Use the end of a wooden spoon to poke holes into each hot cupcake.

PUDDING POKE CUPCAKES FROSTING  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 overbeat.

Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cupcakes and into the holes. (This will make the stripes in the cupcake.)

Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cupcakes. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

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