Carlees Celebrate Spring Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 24 muffin cups or line with paper liners.
• Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
• Fill prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
• Allow cupcakes to cool thoroughly.
• Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
• Beat thawed whipped topping into pudding mixture to make a creamy filling.
• Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
• Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
• Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.

Steps:

• Microwave buttermilk just until warmed, 30-45 seconds. Stir in coffee granules until dissolved., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes., Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely. , For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Stir in melted chocolate and cocoa mixture until well combined. Frost cake.