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Chocolate Pudding Filled Cupcakes

Source: Average Betty Food Blog by Sara O’Donnell
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Since its debut in 2007, this recipe continues to be one of the most popular my blog. An airy chocolate cake cradles a hidden dollop of rich chocolate pudding topped with a simple Vanilla Buttercream.
Ingredients for Chocolate Pudding for filling:

6 tbsp sugar
1 tbsp cornstarch
3 tbsp unsweetened cocoa powder
1 1/3 cups whole milk
2 egg yolks
1/2 tbsp butter
1 tsp vanilla extract
pinch salt

Ingredients for Chocolate Cupcakes:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 1/2 ounces unsweetened baking chocolate, melted
1/2 cup buttermilk
1 teaspoon vanilla extract

Ingredients for Vanilla Buttercream Frosting:

2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream
Chocolate Pudding Filled Cupcakes Recipe at
Make the pudding. In a saucepan, over medium heat, combine sugar, cornstarch and cocoa powder. Pulverize mixture with the back of a spoon to remove lumps. Stir in milk.

As heat takes over mixture, bubbles will disappear and powders will incorporate into the liquid. Cook over medium heat until thickened and bubbly. Turn the heat down to medium low.

Pour some of the chocolate mixture into two beaten egg yolks and pour the egg mixture back into the pan. This “tempers” the eggs and prevents them from scrambling. Cook and stir a few minutes more.

Turn off heat and stir in butter, pinch salt and vanilla. Transfer to a bowl and cover with plastic wrap. Press plastic wrap onto surface of pudding so a “skin” will not form. Allow to cool in the refrigerator.

Make the cupcakes. Preheat oven to 350(F).

Melt chocolate in microwave carefully. In an electric mixer cream butter, white sugar and brown sugar. Add eggs and combine thoroughly.

Add melted chocolate and vanilla and combine thoroughly.

Add flour, salt and baking soda and combine thoroughly.

Add buttermilk slowly and combine thoroughly until smooth.

Fill muffin cups 3/4 full with batter and bake for 20-25 minutes.

Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before filling and icing.

Make the frosting.

For best results, use the wire whisk attachment on your mixer and have all the dairy cold. Sift powder sugar or pour sugar into a bowl and mash with the back of a spoon to remove lumps.

Mix sugar and butter on low speed until well blended and then increase speed to medium-high and beat for another 3-4 minutes. Blend in vanilla.

Add tablespoons of cream gradually and continue to beat on medium-high speed for several minutes more, until light, fluffy and smooth. Mixture will have a pearly sheen and perfect spreading consistency. Do not refrigerate before frosting cupcakes.

Finish the cupcakes.

Cut a cone shape out of the top of the cupcake. Look! A place to put pudding!

Cut the point off the cone. Fill cake with pudding.

Replace top. Frost. Decorate. Share. Enjoy.

Recipe reprinted by permission of Average Betty Food Blog. All rights reserved.
Date Added: 03/14/2011
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