Patriotic Cupcakes with Chocolate Cream Filling

Prep Time
20 min.
Cook Time
20 min.
Recipe by:

Red, White, Blue…and DELICIOUS! We've got the perfect dessert for your summertime dessert table. These Chocolate Cream Filled Cupcakes have a sweet surprise in the center that will leave you seeing stars!

Make This Recipe


3 Eggland’s Best Large Eggs

1 box white cake mix

1 cup of water

1/2 cup vegetable oil

6 oz. of pre-made chocolate pudding

1 cup whipped topping

16 oz. tub store bought vanilla frosting

Patriotic sprinkles


  1. Preheat oven to 350 degrees. Prepare cake mix according to package instructions.
  2. Line one 12-cup standard muffin tin or with cupcake liners and fill each halfway with batter.
  3. Bake until golden. Test by poking with a toothpick to see if centers are cooked though.
  4. Remove from oven and allow to cool before using a large pastry tip to core out centers for filling.
  5. In a small bowl combine pudding and whipped topping. Transfer mixture to piping bag.
  6. Fill the centers of each cupcake with mixture.
  7. Top with frosting and patriotic sprinkles.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 350
Fat 20.g
Saturated Fat 6.5g
Cholesterol 44mg
Sodium 373mg
Carbohydrates 41.5g
Dietary Fiber 0.7g
Protein 1.6g