Cooked in a superb sauce, the pork is tender and luscious. White rice should be served hot.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 24 |
| Yield: | 2 dozen mini cupcakes |
Ingredients
- cooking spray
- 1 (18.25 ounce) box yellow cake mix
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- 1 (3.5 ounce) package instant French vanilla pudding
- 2 cups cold milk
- 1 (16 ounce) can prepared chocolate frosting
- 1 cup whipped cream (Optional)
- 6 maraschino cherries, quartered (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 mini muffin cups with cooking spray.
- Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
- Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
- Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
- Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
- Freeze filled cupcakes for at least 1 hour to make frosting them easier.
- Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
- Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.
- I use a syringe (I get mine free at the pharmacy counter by just politely asking) to insert pudding into each cupcake.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 253 mg |
| Sugars | 24 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
use only 1 1/2 cups of milk.
These cupcakes were easy to make but hard to fill without a “tip”. I ended uup doing it the old fashioned way, cutting the tops and filling. I also used a whipped (for 3 minutes) ganache and omitted the cherry. I didn’t have heavy cream for the ganache but substitued 2 tablespoons of butter and 1/4 cup of milk which I poured over 4oz of semi-sweet chocolate morsals. Whipping the ganache for 3 minutes gave it more of a thickness without having to spread. Great recipe. Tasty results!
These were the hit of the party! I will definitely make again.
I didn’t change anything this time, they turned out awesome.I love that recipe!!!!
First of all if you use the true Mini Muffin pans this recipe makes lots more than 24. Actually I got over 50 from it using my mini muffin pans. Now maybe it would make 24 regular size muffins????? Also I would not add 2 cups of milk for the pudding to put inside the muffins. It was way too thin.Maybe use 1 1/2. The thing that I am a bit upset with is I had to make something for a funerl dinner and I am not sure these will turn out like they should. I still need to frost them.
A very creative idea! I made the cake from scratch but otherwise followed the steps. Delicious!
I made these into full size cupcakes but instead of using canned frosting, I made a simple glaze with the “Satiny Chocolate Glaze” recipe from this site. Soooo simple to use.. just dip the tops and let set in fridge! I didn’t use the cherries, and the cream that I used for the center was a little different.. I infused my cream stuffed cupcake filling: (1/2 c solid vegetable shortening, 1 1/4 c powdered sugar, 1 tsp vanilla extract, 3/4 marshmallow fluff, 3 to 4 tbsp milk) with some instant french vanilla pudding. Next time will add some more liquid to it or something cuz it was a little grainy from the instant pudding but everyone still raved about them!! BIG success!
This was very good, but I have a special kit for inserting the. Frosting… so I didn’t. Need to use a seringe. And I did a rainbow cake instead of a plain white cake… Great for Easter. Tux for sharing hope others like it too.