Servings:24
Preparation Time:15 minutes
Cut out a piece of the cupcake top, pipe in some pudding and replace the cupcake piece for this interesting dessert or snack.
Ingredients

Cool Whip Frosting
Directions

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT pudding mix and milk with whisk 2 min. Stir in green food coloring; spoon into pastry bag fitted with round tip. Refrigerate until ready to assemble cupcakes. Cut cone-shape piece from top of each cupcake. Pipe 1 Tbsp. pudding into each cupcake; replace cupcake top.

STIR food coloring into frosting; spread onto cupcakes. Decorate with remaining ingredients as shown in photo.

Make Ahead: Cupcakes can be decorated ahead of time. Refrigerate up to 8 hours before serving.

If You Don't Have a Piping Bag: Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut one corner off bottom of bag, then use to squeeze pudding mixture from bag into cupcakes.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.