Toasted Almond-Chocolate Pudding Poke Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 1 tsp. almond extract
• 2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Cook & Serve Pudding
• 1 cup powdered sugar
• 1 qt. (4 cups) milk
• 2 Tbsp. butter or margarine
• 1 tub (8 oz.) COOL WHIP Whipped Topping
• 1-1/2 cups PLANTERS Sliced Almonds, toasted

1. Prepare cake batter and bake as directed on package for 24 cupcakes, stirring extract into batter before spooning into prepared muffin cups.
2. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
3. Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter.
4. Bring to full boil on medium heat, stirring constantly.
5. Spoon over cupcakes.
6. Refrigerate 2 hours.
7. Remove from pans.
8. Frost cupcakes with COOL WHIP; sprinkle with nuts.

yellow cake, almond extract, powdered sugar, milk, butter

Taken from www.kraftrecipes.com/recipes/toasted-almond-chocolate-pudding-poke-cupcakes-162439.aspx (may not work)