Cupcake Pudding Shooters


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


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.


1. Fill a pastry bag with pudding mix and fit with preferred tip. Pipe into chocolate shells.

2. Top with sprinkles.


  • 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.

Via Endlesssimmer

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