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  • Rochelle Barone

    chocolate cupcake pudding shooters with Pinnacle Cake Vodka

  • Dorene Wood

    Cupcake Pudding Shooters. A new addition to my pudding shot recipes.

  • Keri-Ann Kalavity

    cupcake pudding shooters.Cupcake Pudding Shooters Ingredients: Chocolate cups 6 oz. chocolate, melted Pudding shooter 1 3.9oz Instant Vanilla Pudding ¾ cup milk, cold 1/2 cup Pinnacle Cake Vodka 1/3 cup Godiva White Chocolate Liqueur 8oz Cool Whip 1 tablespoon nonpareil sprinkles Instructions: To make chocolate shells: 1. Melt chocolate. Using a small paint brush, cover the walls of form* and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator. To make mudslide pudding mix: 1. Place pudding mix and milk in a bowl and whisk to combine. Add in Pinnacle Cake Vodka and Godiva White Chocolate Liqueur and vigorously whisk to combine. Fold in Cool Whip until no streaks remain. Assembly: 1. Fill a pastry bag with pudding mix and fit with preferred tip. Pipe into chocolate shells. 2. Top with sprinkles. Notes: Make sure to buy instant pudding. Do not cook and serve pudding. The pudding shots can be made a day in advance. To avoid having the sprinkles bleed, do not place them on the pudding shooters until the day of. *The mold used for this recipe can be found here.

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