Servings: Makes 18 cupcakes
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 (store bought) cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
Instructions:
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 (190 C) 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.
Source: Better Homes & Gardens
Date: February 20, 2003