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St. Patrick's Day Cupcakes

Yield: 18 cupcakes
Prep 20 mins Bake 375°F 18 mins
St. Patrick's Day Cupcakes
  • 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

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.

From the Test Kitchen
  • 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.
Nutrition Facts (St. Patrick's Day Cupcakes)
  • cal. (kcal) 285,
  • Fat, total (g) 13,
  • chol. (mg) 32,
  • carb. (g) 40,
  • pro. (g) 3,
  • sodium (mg) 179,
  • Percent Daily Values are based on a 2,000 calorie diet

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