Go Back

Jiggly Poke Cupcakes

Delightfully wobbly cupcakes with gelatin-infused frosting that creates an irresistibly jiggly texture, making dessert time feel like playtime.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Servings: 12
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 box vanilla cake mix (plus ingredients called for on box)
  • 2 packets unflavored gelatin (0.25 oz each)
  • 1/2 cup cold water
  • 1/2 cup boiling water
For the Jiggly Frosting
  • 1 packet unflavored gelatin (0.25 oz)
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • food coloring (optional)

Method
 

Prepare the Cupcakes
  1. Bake cupcakes according to package directions and cool completely.
  2. Use a small knife to cut out the center of each cupcake, creating wells for the jiggly filling.
Make the Gelatin Base
  1. Sprinkle 2 packets of gelatin over 1/2 cup cold water in a small bowl and let bloom for 5 minutes.
  2. Add 1/2 cup boiling water and stir until completely dissolved. The mixture should be crystal clear.
Fill the Cupcakes
  1. Pour the warm gelatin mixture into the cupcake wells, filling about three-quarters full.
  2. Refrigerate for 2 hours until set but still slightly wobbly when gently shaken.
Create Jiggly Frosting
  1. Bloom remaining packet of gelatin in 1/4 cup cold water for 5 minutes.
  2. Heat 2 tablespoons of heavy cream and dissolve the bloomed gelatin mixture.
  3. Cool slightly, then whip with remaining cream and powdered sugar until soft peaks form.
Assemble and Chill
  1. Pipe or spread the jiggly frosting over each cupcake. Add food coloring if desired.
  2. Refrigerate for another hour until the frosting sets but retains its jiggle.

Notes

Bake cupcakes the night before and assemble in the morning. Store covered in refrigerator for up to 3 days. Don't skip the gelatin blooming step to avoid lumps. Make sure cupcakes are completely cool before adding gelatin mixture. These don't freeze well due to gelatin content.