Springtime Poke Cupcakes Food

OREO™ DIRT POKE CUPCAKES

Oreo™ Dirt Poke Cupcakes image

These easy-but-impressive cupcakes are soaked in fudge topping and finished off with Oreo™ cookie chocolate "dirt" mousse. Completely irresistible!

Provided by By Annalise Sandberg

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
Water, vegetable oil and eggs called for on cake mix box
1 jar (12 oz) chocolate fudge topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 1/2 cups milk
1 container (8 oz) frozen whipped topping, thawed
1 package (14.3 oz) Oreo chocolate creme sandwich cookies, crushed

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
Stir all but 1 1/2 cups crushed cookies into pudding mixture.
Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

FROSTED POKE CUPCAKES

Frosted Poke Cupcakes image

These pretty pink poke cupcakes are perfect for a birthday party, a spring soiree or any old time you want some frosted yumminess.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield Makes 24 servings, 1 cupcake each.

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) yellow cake mix or yellow cake mix with pudding in the mix
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin, divided
3/4 cup boiling water, divided
1/4 cup cold water
6 Tbsp. (3/4 stick) butter or margarine, softened
3 cups powdered sugar

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes; cool 10 minutes.
Meanwhile, measure 1/4 cup of the dry gelatin into small bowl. Stir in 1/2 cup of the boiling water 2 minutes until completely dissolved. Add cold water. Cut small "X" in center of each cupcake with sharp knife. Carefully pour gelatin evenly over cupcakes. Refrigerate at least 30 minutes. Meanwhile, stir remaining 1/4 cup boiling water into remaining dry gelatin in small bowl 2 minutes until completely dissolved. Cool.
Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar alternately with the gelatin, beating until well blended after each addition. (Add a small amount of hot water if the frosting is too stiff.) Spread frosting onto cupcakes. Store in refrigerator.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 2 g

HOLIDAY POKE CUPCAKES

Holiday Poke Cupcakes image

Make and share this Holiday Poke Cupcakes recipe from Food.com.

Provided by Karen..

Categories Dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 11

Ingredients

1 (18 1/2 ounce) package yellow cake mix
1 cup water
3 eggs
1/3 cup oil
1 cup boiling water
1 (3 ounce) package 4 serving size cherry gelatin (or any red flavor)
1 (8 ounce) container Cool Whip Topping, thawed
red food coloring or green food coloring
colored crystal sugar
colored sprinkles
crushed candy cane

Steps:

PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
Cool in pans 10 minutes. Pierce tops with fork.
STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
Refrigerate 30 minutes. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
Store in refrigerator.

Nutrition Facts : Calories 163.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 36.7, Sodium 156.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.5, Protein 1.9