Pudding-Filled Butterfly Cupcakes Recipe

4 1 7
Pudding-Filled Butterfly Cupcakes Recipe
Pudding-Filled Butterfly Cupcakes Recipe photo by Taste of Home
Publisher Photo

Pudding-Filled Butterfly Cupcakes Recipe

Read Reviews
4 1 7
Publisher Photo
Dessert takes wing with this fun recipe from field editor Joyce Turley of Slaughters, Kentucky. She cuts the cupcake tops to resemble butterflies and shares her easy decorating method.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Pastel sprinkles
  • Black shoestring licorice, cut into 2-inch pieces

Directions

Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside.
In a large bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.
For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake. Yield: 2 dozen.
Originally published as Butterfly Cupcakes in Taste of Home February/March 2005, p7

  • 1 package chocolate cake mix (regular size)
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Pastel sprinkles
  • Black shoestring licorice, cut into 2-inch pieces
  1. Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside.
  2. In a large bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.
  3. For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake. Yield: 2 dozen.
Originally published as Butterfly Cupcakes in Taste of Home February/March 2005, p7

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPudding-Filled Butterfly Cupcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
busdrivingmom User ID: 1017529 63015
Reviewed Jun. 14, 2011

"what a cute idea. My daughter picked these out for me to make for her preschool picnic, and they were a great hit. Super simple, the hardest and most time consuming part was baking the cupcakes. Next time I might try a regular frosting instead of the pudding and whipped topping, not a big fan of the texture of the topping with the cake on both sides like that."

Loading Image