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Repin It Here

I love moist cupcakes and my favorite way to make sure they are moist is to add pudding to the middle! Yep, after I bake them, I pipe a little pudding in them…it makes them delicious and a nice surprise nobody is expecting. These Carrot Garden cupcakes are filled with chocolate pudding and are perfect for Easter.

Carrot Garden Cupcakes
(Yield 24 cupcakes)

(Print recipe below)

Ingredients:

CAKES:

1. 1 box Chocolate Cake Mix
2. 3 Eggs
3. 1/2 cup Vegetable Oil

PUDDING:

• 1 box Instant Chocolate Pudding
• 2 cups Milk

ICING:

• 1 cup Butter softened
• 1/2 cup Cocoa Powder
• 5 cup Powdered Sugar
• 4 tbsp Milk

DECORATIONS:

• 24 Oreos (or 1 bag Mini Oreos) crushed
• 72 Orange Mike & Ikes
• 1 package Edible Easter Grass 

Directions:

1. Make cupcakes according to box directions.
2. Make Pudding according to box directions.
3. Cut a small square in the top of each cupcake and remove a chunk from the middle of the cupcake.
4. Place pudding in zippered bag and clip corner to pipe.
5. Pipe pudding into the middle of each cupcake. 
6. Place the top of the “plug” back on each hole.
7. Cream butter and cocoa together until smooth.
8. Add in powdered sugar.
9. Add milk in slowly until frosting reaches right consistency.
10. Frost each cupcake.
11. Dust frosting with crushed Oreos.
12. Cut easter grass into 1″ lengths (these are the greens at the end of the carrots).
13. Take a toothpick or skewer and make a hole in the end of each piece of candy and insert some of the greens in each. 
14. Stick several carrots down into the top of each cupcake.