Ingredients

• 1-3/4  cups all-purpose flour
• 1  4-serving-size package instant pistachio pudding mix
• 3/4  cup miniature semisweet chocolate pieces
• 2/3  cup sugar
• 2-1/2  teaspoons baking powder
• 1/2  teaspoon salt
• 2  beaten eggs
• 1-1/4  cups milk
• 1/2  cup cooking oil
• 1  teaspoon vanilla or 1/4 teaspoon almond extract
• 1/2  of a can cream cheese frosting (1 cup)
•   Green colored sugar
• 1/2  cup candy-coated milk chocolate pieces

Directions

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.

Make-Ahead Tip: 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.