Jell-O Poke Cupcakes

1. 1

   Place 24 cupcake liners into muffin tins.

2. 2

   Prepare the cake batter as directed, using the eggs, water and oil called for on the cake mix box. Fill the muffin liners 2/3 full with the batter and bake at 350 degrees F for 15-18 minutes. Cool cupcakes completely.

3. 3

   Take a fork or bamboo skewer (that's what I used) and poke about 6 six holes into the top of the cooled cupcakes.

4. 4

   Add one cup of boiling water to the Jell-O mix and stir until all of the powder has dissolved. Then add 1/2 cup cold water.

5. 5

   Remove the cupcakes from the muffin tins and place the cupcakes on a pan with an edge because some of the Jell-O will overflow during the next step.

6. 6

   Now here's the tricky part. Instead of spooning the Jell-O mixture over each cupcake, I put it into a squeeze bottle and squeeze some Jell-O into each hole. You will still have some overflow, but I don't think it was quite as bad as just pouring it from a cup would have been. Now place the cupcakes in the fridge for a few hours to chill.

7. 7

   For the frosting:

8. 8

   Whisk instant vanilla pudding mix, milk and vanilla extract together until smooth. Fold in Cool Whip. I placed the prepared frosting in the fridge for about 30 minutes to let it thicken up before I put it into a piping bag to frost the cupcakes. Frost as desired. I used a Wilton 1M tip when frosting these cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.