Ingredients: 1-3/4 cups all-purpose flour 1 4-serving-size package instant pistachio pudding mix 3/4 cup miniature semisweet chocolate pieces 2/3 cup sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 2 beaten eggs 1-1/4 cups milk 1/2 cup cooking oil 1 teaspoon vanilla or 1/4 teaspoon almond extract 1/2 of a can cream cheese frosting (1 cup) Green colored sugar 1/2 cup candy-coated milk chocolate pieces
Preparation: Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.
Make-Ahead Tip: Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.