Ingredients
18.25ozchocolate cake mix
1¼cupswater
cupvegetable oil
3eggs
7.8ozinstant chocolate pudding mix
2cupsmilk
2cupswhipped toppingfrozen, thawed
1tbspchocolate sprinkles
72mini chocolate candy-coated Easter eggs
Preparation
Preheat oven to 350 degrees F.
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 ⅔ 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 1½ 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 1½ tablespoon of pudding mixture.
Spoon a heaping tablespoon of remaining pudding mixture about 1½ inches across into the center of each cupcake to make a nest.
Press chocolate sprinkles into the edges of the nests; place 3 mini chocolate eggs into each nest.
