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Timon & Pumbaa’s Grub Cups

Rummage up some tasty grubs with these fun grub cups! Filled with chocolate pudding, Oreo crumbs, gummy worms, and homemade candy grubs, these tasty treats are the perfect way to celebrate the release of the new Lion King movie! Hakuna Matata!
Course Dessert
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 cups

Ingredients

Chocolate Pudding

  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • ¼ cup whole milk
  • 1 ¾ cups whole milk
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

Grub Candies

  • 4 ounces colored candy melts
  • 4 ounces white candy melts
  • ¼ cup unsalted butter
  • 1 cup granulated sugar
  • 6 tablespoons evaporated milk
  • 10 regular marshmallows
  • 1 ½ teaspoons flavored extract (lemon, orange, raspberry, etc.)
  • gel food coloring

Decorations

  • gummy worms
  • oreos, crushed

Instructions

Chocolate Pudding

  1. In a medium bowl, whisk egg yolks until light yellow. Add cornstarch and ¼ cup milk and whisk until smooth.
  2. In a small saucepan, whisk together sugar, cocoa powder, salt, and 1 ¾ cup milk. Bring mixture to just under a boil over medium heat.
  3. Remove from heat and slowly pour the milk mixture into the egg mixture, whisking constantly.
  4. Once mixed, pour mixture back into the saucepan and bring to a boil over medium heat, whisking constantly.
  5. Once the mixture boils, reduce heat to a simmer and continue whisking until pudding is thickened, 2-3 minutes.
  6. Remove from the heat and stir in vanilla extract.
  7. Pour into a heatsafe bowl and press plastic wrap directly onto the surface of the pudding.
  8. Chill for 1-2 hours in the refrigerator.

Grub Candies

  1. Place colored candy melts in a disposable piping bag. Melt in the microwave, checking every 30 seconds.
  2. Pipe just enough candy melts into the bug molds to cover the bottom and sides of the mold. Use a small paintbrush to spread into corners.
  3. Place molds into the refrigerator to set for 10-15 minutes. Save leftover candy melts to cover the candies once filled.
  4. For the filling, place the white candy melts, and butter in a large heat-safe bowl. Set aside.
  5. In a large saucepan, bring the evaporated milk and marshmallows to a boil over medium heat, stirring frequently. Once the mixture boils, let it cook for 5 minutes, stirring constantly.
  6. Remove from the heat and pour over the butter and white candy melts. Stir until smooth.
  7. Stir in the flavoring and a couple drops of food coloring.
  8. When the mixture is cool enough to handle, place into a piping bag.
  9. Gently pipe the filling into the candy molds, making sure to leave a little space for a layer of candy melts on top.
  10. Re-melt leftover candy melts and pipe over the filling to close off each candy. Gently smooth with an icing spatula or knife if needed.
  11. Place in the refrigerator to set, about 30 minutes.
  12. Carefully pop candies out of the mold and store at room temperature.

Assembly

  1. Spoon chocolate pudding into a small bowl.
  2. Top with crushed oreos, gummy worms, and grub candies.

Recipe Notes

adapted from Fifteen Spatulas and Ice Cream Inspiration