• Boozy Cupcake Pudding Shooters! Posted on May 22, 2013

    Boozy Cupcake Pudding Shooters! This is an easy-to-make, 20-minute dessert. Do yourself a favor and make a lot, because trust me, they go quickly. Contains alcohol - for adults only!! INGREDIENTS: Chocolate cups: 6 oz. chocolate Mold (found here: http://amzn.to/12uVsBb) 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: Melt or temper chocolate. Using a small paint brush, cover the walls of cup mold (see note below) 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: 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: The mold used in the recipe can be found here: http://amzn.to/12uVsBb 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. Photo & recipe courtesy of: http://www.endlesssimmer.com/2012/02/24/booze-bites-cupcake-pudding-shooters/

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