Chocolate Covered Strawberry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cupcakes:1 box Pillsbury Moist Supreme Strawberry Dry Cake Mix12 oz Sunkist Strawberry Soda (any brand works)Whipped Frosting:1 lg (5.9 oz) box Chocolate Jello Instant Pudding Mix1 cup Skim/Nonfat Milk1 8-oz tub Cool Whip24 small, fresh Strawberries (optional for garnish)
Preheat oven to 350 F. Use hand mixer to combine cake mix and soda (no eggs or oil needed) until well blended. Fill 24 cupcake tins (cupcake liners are helpful) about 1/2 full. Bake at 350 F for 18-20 mins.
While cupcakes are cooling, mix chocolate pudding with skim milk. Fold in Cool Whip until well blended. Spoon "frosting" into gallon-size ziploc bag and refrigerate until cupcakes are completely cool.
When ready to frost cupcakes, snip off corner of ziploc bag and pipe pudding mix onto cupcakes. Keep refrigerated until ready to serve. Garnish with fresh strawberries just before serving.
Serving Size: 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user AMBAM1881.
While cupcakes are cooling, mix chocolate pudding with skim milk. Fold in Cool Whip until well blended. Spoon "frosting" into gallon-size ziploc bag and refrigerate until cupcakes are completely cool.
When ready to frost cupcakes, snip off corner of ziploc bag and pipe pudding mix onto cupcakes. Keep refrigerated until ready to serve. Garnish with fresh strawberries just before serving.
Serving Size: 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user AMBAM1881.
Nutritional Info Amount Per Serving
- Calories: 113.7
- Total Fat: 3.3 g
- Cholesterol: 0.2 mg
- Sodium: 261.9 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.8 g
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