1 3.4-ounce box instant chocolate pudding mix
1 3/4 cup whole milk
12 ounce container whipped topping, thawed, divided use
24 chocolate cupcakes, baked and cooled
15 chocolate sandwich cookies, crushed into crumbs
24 Campfire® Ghoster Roasters
24 tombstone toothpicks, optional
In a large bowl, beat pudding mix and milk on medium speed until thoroughly combined and thickened. Fold 1 cup whipped topping into the pudding until no streaks remain. Cover and refrigerate for one hour.
Using a sharp paring knife, or an apple corer, core the center of each cupcake. Reserve the cake pieces that were removed.
Fill a piping bag or large zip-top bag with the chilled pudding.
Pipe pudding into the center of each cupcake. Cover the pudding with reserved cake pieces that you cored from the cupcake.
Fill a large piping bar or large zip-top bag with remaining whipped topping.
Pipe whipped topping onto cupcakes. Sprinkle each cupcake with crushed cookies and top with a Campfire® Ghoster Roaster.
Refrigerate cupcakes until ready to serve.
Recipe by: My Baking AddictionClick here to print