Cupcake Pudding Shooters
6 oz. chocolate, melted
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 http://www.amazon.com/gp/product/B004GGBSH8/ref=oh_o03_s00_i01_details.