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crisscut

Cupcake Pudding Shooters

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Ingredients

  • Chocolate Cups:
  • 6 oz. chocolate melted
  • Pudding Shooter:
  • 1 3/9 oz. instant vanilla pudding
  • 3/4 cup milk, cold
  • 1/2 cup pinnacle cake vodka
  • 1/3 cup godiva white chocolate liqueur
  • 8 oz. cool whip
  • 1 tbsp. non-pareil sprinkes

Details

Preparation time 50mins
Cooking time 70mins

Preparation

Step 1

To make chocolate shells:

melt chocolate. Using a small paint brush, cover the walls of form and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.

To make mudslide pudding mix:

Place pudding mix and milk in a bowl and whisk to combine. Add in pinnacle cake vodka and godiva white chocolate liqueur and vigorously whisk to combine. Fold in cool whip until no streaks remain.

Assembly:

Fill a pastry bag with pudding mix and fit with preferred tip. Pipe into chocolate shells.

Top with sprinkles.

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