CHOCOLATE TRIFLE

This is my Mom’s recipe and it was always a hit at family gatherings. It is so delicious! This would also make a great hostess gift. Make the trifle and leave the bowl and recipe with the hostess.

Chocolate Trifle

Ingredients

• 17 Chocolate Cupcakes*

• 2 - 3.9 ounce Packages Instant Chocolate Pudding

• 4 c Whole Milk

• 2 - 8 ounce Containers of Cool Whip, defrosted

• 2 - 8 ounce Package of Heath Bar English Toffee Bits

• ½ c Kahlua, optional

• Tools - Trifle Bowl

Directions

1. Make the chocolate cupcakes according to the directions below. Let cool completely.

1. Prepare the pudding according to the directions on the box, set aside

2. Crumble 8 cupcakes in the bottom of the trifle bowl.

3. If adding Kahlua, drizzle ¼ c over the crumbled cupcakes.

4. Add half of the pudding and spread out smoothly.

5. Add one 8 ounce package of heath bar toffee bits on top of the pudding.

6. Add one of the containers of cool whip and spready out smoothly.

7. Then Crumble 8 cupcakes on top of the cool whip.

8. If adding Kahlua, drizzle ¼ c over the crumbled cupcakes

9. Add the rest of the chocolate pudding.

10. Sprinkle the rest of the heath bar toffee bits but hold 2 tbsp aside.

11. Top with the other container of cool whip.

12. Crumble the last cupcakes and sprinkle over top the cool whip and then the 2 tbsp of heath bar toffee bits.

You can omit the Kahlua if you are making this for an event with children. Otherwise it's a great adult dessert.

*Chocolate Cupcakes

Makes 2 ½ dozen

Ingredients

• 2 ¼ c Flour

• 2 c Sugar

• ¾ c  Cocoa Powder

• 1 Tsp Baking Powder

• 1 ½ tsp Baking Soda

• 1 Tsp Salt

• ¾ c Vegetable Oil

• 1 cup brewed coffee, cooled

• 3 large eggs

• 1 ½ Tsp Vanilla Extract   

• 8 ounces Sour Cream

Directions

Preheat the oven to 350F

1. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a medium bowl, set aside. 

2. In a stand mixer add oil, coffee, eggs, sour cream and vanilla and beat until smooth.  

3. Slowly add the dry ingredients and mix until combined.

4. Add cupcake liners to the cupcake pans and fill each one about ¾ full.

5. Bang each pan on the counter a few times to remove any air bubbles in them.  

6. Bake for 18-20 minutes.  

7. Test with a toothpick  and when it comes out clean, cupcakes are done. Set aside to cool.

You will only need 17 cupcakes for the trifle recipe.  Freeze the rest for dessert another time.