Moist and delicious, these Chocolate Pudding Cupcakes are unbelievably easy to make! Instant pudding mix and cake mix come together for the perfect handheld chocolate dessert.
Love adding pudding to desserts? Give our Lemon Pudding Cupcakes a try. Or for a fun twist, bake a batch of Banana Pudding Cupcakes instead!
Why this Recipe Works
I typically make my cakes and cupcakes from scratch.
Why then do I seem to have no less than 10 boxes of cake mix in my pantry at any given time? Blame it on my weakness for a good sale.
How can I resist a 2 for 1 deal on baking ingredients?
Thankfully, cake mixes can be doctored up to create incredible recipes, including cake mix cookies!
Personally, I find most cake mixes to be quite dry. So adding ingredients to create a more moist cake is beneficial. Today’s secret ingredient is chocolate pudding mix!
- Not only do I add it to the cupcake, but the frosting is created using pudding as well.
- I love the pillowy mound of whipped pudding frosting on top of each of these. Such a “light” texture instead of frosting.
- Took my love of pudding cake and turned it into these easy cupcakes instead!
If you’re thinking, “gosh this seems familiar”, it’s because I made these Watergate cupcakes and these Banana Pudding Cupcakes in the past. And I’m addicted.
Ingredient Notes
- Chocolate cake mix. Any brand will do! You can use traditional chocolate, Devil’s Food mix or dark chocolate fudge in this Chocolate Pudding Cupcakes recipe.
- Instant chocolate pudding mix. Double check that it’s instant mix and not the kind your have to cook.
- Lemon lime soda. Or “pop” for those of us in the midwest! Sprite, Sierra Mist or your go-to store brand soda are all great choices. It doesn’t make the cake taste lemony. The carbonation of the soda leavens the cake (similar to using baking soda in from-scratch recipes).
- Cool whip. Thaw the cool whip in the fridge. Classic cool whip or chocolate cool whip can be used in the frosting. Of course you can always make homemade whipped cream too.
Easy Instructions
For the cupcakes:
Combine all the ingredients in a large bowl. Beat until smooth and fluffy.
Line a cupcake tin with cupcake liners. Fill liners with batter about 2/3 of the way full. Bake for 20 minutes.
For the frosting:
Stir pudding mix into milk to form a thick pudding. Fold in the cool whip. Refrigerate the frosting while the cupcakes finish cooling.
Use a cookie or ice cream scoop to dollop the frosting onto each cooled cupcake.
Tips and Tricks
- Because of the cool whip in the frosting, these cupcakes need to be stored in the refrigerator. Keep covered and chilled. Eat within 3 days.
- Garnish Chocolate Pudding Cupcakes with any kind of sprinkles you like for a pretty presentation.
- Remove the cupcakes from the pan as soon as they are done baking to prevent overcooking.
Recipe FAQs
Yes, you sure can! That’s an easy way to turn this Chocolate Pudding Cupcakes recipe into Vanilla Pudding Cupcakes! Other flavor combinations will work as well. Think lemon cake mix with lemon pudding, pumpkin pudding with spice cake mix etc. The options are endless.
The frosting will begin to soften and melt fairly quickly at room temperature. I’d recommend keeping cupcakes with cool whip frosting at room temperature for no more than 30 minutes.
You can, but the frosting won’t hold up as well. Any brand of stabilized whipped topping can be used. It doesn’t need to be cool whip brand.
More Cupcake Recipes
- Chocolate Cupcakes
- Lemon Cupcakes
- Pumpkin Cupcakes
- White Cupcakes
- Cherry Almond Cupcakes
- Wedding Cake Cupcakes
Pin this now to find it later
Pin It
Chocolate Pudding Cupcakes
Ingredients
For the cupcakes:
- 1 box chocolate cake mix
- 1 box instant chocolate pudding mix 3 ounce
- 1 cup vegetable oil
- 3 large eggs
- 1 cup lemon lime pop Sprite, etc
For the frosting:
- 1 box instant chocolate pudding mix 3 ounce
- 1 cup milk
- 12 ounce Cool Whip thawed
- sprinkles optional, for garnish
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. Set aside.
- In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and Sprite. Beat until light and fluffy (about two minutes).
- Using a large metal scoop (3 Tbsp), fill cupcake liners about 2/3 full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
- For the frosting, combine pudding mix with milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
- Using a cookie scoop, dollop the frosting onto the completely cooled cupcake and add sprinkles for garnish. Store in refrigerator for up to 3 days, ENJOY!
Notes
Nutrition
Make perfect chocolate cupcakes with just a handful of ingredients! These pudding cupcakes are easy to make, taste better than store bought and delicious for any occasion.
These were softer than marshmallows. I used coke instead of sprite cuz that’s what I had on hand and used butter instead of oil. Perfection! I also was out of whipped topping so I used a container of chocolate frosting….when you bit into the cupcake you got the topping in both nostrils so I suggest using a fork. I’m the chocoholic in the house and I had to fight my husband so I could have some. I made 36 cupcakes you would think he could have willingly shared….lol
Made these for a family with little kids…the whole family loved them! Especially with the sprinkle topping.
My grandson, Joah 5, and I made these. He loved making them and are delicious . I tried to add photo
Can we make these without eggs? What would be a suitable substitute?
Hello! How long can these be left out at room temperature?
These are so good! I made them for my twins’ 5th birthday. Instead of sprinkles, I put crushed Oreos and dinosaur figures on top. Huge hit!
This recipe is SO awesome I have made them several times! I am wondering though if it could be done as a white cake mix with vanilla pudding or even a flavored pudding?
It just doesn’t get better! These sound like just what I need in my life!
Love the chocolate pudding in the frosting! These look so good!
If I make this as a full cake what temperature & how Long? Would you mind reposting the information.
If I make this as a full cake what temperature & how Long?
They look and so goodand easy,love recipes that are easy and good, I’ve made cookies with cake mix, love that there so easy and everyone just loves them can’t believe there a cake mix,so I will be making this very soon,have to finish the cookies first!!! Thank you for sharing your recipes with us,look forward to more this year too make!!!
What a fantastic way to dress up boxed cake mix! I’ll take a dozen, please. 🙂
Sounds sooooo good. Can’t wait to try them.
I just love the texture that a pudding mix gives cupcakes and cakes! And that pillowy mound of frosting is divine!