- Servings: 12
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
|12× 8oz||Mason Jars With Lids|
|1||Small Bag Powder Sugar|
|1 stick||Soften Butter|
|2||Scoops Mocha Powder or 2 Pkgs of Cocoa Mix|
|1||Large Tub Cool Whip|
|1||Large Box Oreo Instant Pudding Mix|
Bake cupcakes, let cool.
Place one cupcake, bottom side down, into jar.
For the filling fluff:
Take one large tub of cool whip and mixing it with the instant pudding.
Pipe the filling into the jar to cover the top of the first cupcake.
Take another cupcake and slice off the rounded top and discard the top.
Place that cupcake down onto the fluff inside the jar. Press firmly.
For the frosting:
Mix one stick butter, one bag of powdered sugar, 2 scoops of mocha powder and enough milk to thin to the way you like it.
Pipe the frosting onto the top cupcake just enough to cover the top cupcake.
Leave enough room for the lid to go on, and screw the lid tight.
I toss these into the freezer and when we have a sugar attack, we take out and let it sit for about 15 minutes then we grub down!!