Booze Bites: Cupcake Pudding Shooters

By DeliciouslyDished

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Ingredients

• Chocolate cups:
• 6 oz. chocolate, melted
• Pudding shooter:
• 1 3.9oz 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 tablespoon nonpareil sprinkles

Details

Adapted from bakersroyale.com

Preparation

Step 1

To make chocolate shells:

1. 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:

1. 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:

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

2. Top with sprinkles.

Notes:

Make sure to buy instant pudding. Do not cook and serve pudding.
The pudding shots can be made a day in advance. To avoid having the sprinkles bleed, do not place them on the pudding shooters until the day of.
*The mold used for this recipe can be found here:http://www.amazon.com/gp/product/B004GGBSH8/ref=oh_o03_s00_i01_details