Zebra Cakes with Vanilla Pudding Frosting and Boozy Chocolate Glaze
Makes use of yellow box cake mix and vanilla pudding mix to make the cake base. Vanilla pudding frosting and a Kahlua chocolate glaze zig zags it off for a super fun and easy dessert! The hardest part will be restraining yourself from grabbing more!
Equipment
- Mini muffin tin (24)
- Frosting tip (optional)
- Pastry bags or gallon Ziplock bags
Ingredients
Cake
- 1 box Yellow cake mix such as Pillsbury or Duncan Hines
- 1 box Instant vanilla pudding mix 3 oz
- 4 Eggs
- 3/4 cup Vegetable oil
Vanilla Pudding Frosting
- 1 box Instant vanilla pudding mix 3 oz
- 1½ cups Heavy whipping cream
- 1/2 cup Whole milk
Boozy Chocolate Glaze
- 1½ cups Powdered sugar
- 3 tbsp Cocoa powder
- 1 tsp Vanilla extract
- 2 tbsp Half and half Milk works too
- 1 tbsp Kahlua Coffee works too
Instructions
Make cake
- Preheat oven to 350°F / 175°C. Spray mini muffin tin with non-stick spray
- Combine cake mix, pudding mix, eggs, and vegetable oil in a large bowl. Stir until thoroughly combined with a whisk or spatula. Batter will be thick.
- Using a cookie dough scooper or spoon, scoop a tablespoon of the batter into each muffin tin. (This is half the cookie dough scooper for mine.)
- You will fill one and a half mini muffin pans with the batter. Bake the pans one at a time for 12-14 minutes.
- Allow to cool completely before removing from the pan. Place the cakes on wax paper to be frosted and glazed.
Make pudding frosting
- In a deep bowl, combine pudding mix with heavy whipping cream and milk and beat with a whisk attachment using an electric mixer. Frosting will be thick.
- Cut the tip off a frosting bag or one of the bottom corners of a gallon ziplock bag. Insert a frosting tip, if desired. (I used a star tip for a rose-type of pattern.) Place the bag in a tall cup and fold the top edge over the cup.
- Scrape the pudding frosting into the bag. Twist the bag to seal and apply pressure to push frosting out of the tip.
- Frost the cakes by starting at the center, circling your way out.
Make boozy chocolate glaze
- Combine powdered sugar, cocoa powder, vanilla extract, half and half, and Kahlua (if using) or espresso. Whisk until a thin glaze.
- Similar to the pudding frosting, pour glaze into a pastry bag, but this time without any frosting tip. Snip the tip and drag the glaze back and forth across the frosted cakes in a zig zag pattern.