Ellen Bales


This recipe is positively decadent, from the Best Recipes Ever by Pillsbury. Surprisingly low in calores, these cupcakes shouldn't "weigh" too heavily on anyone!
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★★★★★ 2 votes

1 Hr 25 Min


  • 1 box
    yellow cake mix
  • ·
    water, vegetable oil and eggs called for on cake mix box
  • 1 box
    (4 serving size) vanilla instant pudding and pie filling mix
  • 1 1/2 c
  • 1 tsp
  • 1 c
    frozen whipped toping (thawed)
  • 1 1/3 c
    semi sweet chocolate chips (or may use milk chocolate chips if you prefer)
  • 1/2 c
    whipping cream



  1. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes, using water, oil and eggs. Bake in a 350-degree oven. Cool completely. With melon baller (or spoon), scoop out center of each cupcake, scooping almost to the bottom of the cupcake.
  2. In a large bowl, beat pudding mix, milk and vanilla with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened. Fold in whipped topping. Spoon into 1-qt. resealable food-storage plastic bag. Cut 3/8 inch tip of 1 bottom corner of bag. Insert tip of bag into top of each cupcake and squeeze bag to fill cupcake with pudding.
  3. In a medium bowl, place chocolae chips. In a 1-qt. saucepan, heat whipping cream just to boiling; pour over chocolate chips. Let stand 3 to 5 minutes until chocolate is melted and can be stirred smooth. Dip tops of cupcakes in chocolate mixture.

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