St. Patrick’s Day Cupcakes

St. Patrick's Day Cupcakes
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  1. 1 3/4 cups all-purpose flour
  2. 1 4-serving-size package instant pistachio pudding mix
  3. 3/4 cup miniature semisweet chocolate pieces
  4. 2/3 cup sugar
  5. 2 1/2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 2 beaten eggs
  8. 1 1/4 cups milk
  9. 1/2 cup cooking oil
  10. 1 teaspoon vanilla or 1/4 teaspoon almond extract
  11. 1/2 of a can cream cheese frosting (1 cup)
  12. Green colored sugar
  13. 1/2 cup candy-coated milk chocolate pieces
  1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
  2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.
  3. make ahead tip
  4. Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.