Chocolate Pudding Filled Cupcakes

12 - 16

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 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/3 cups whole milk
  • 2 egg yolks, beaten
  • 1/2 tablespoon butter
  • Pinch salt
  • 1 teaspoon vanilla extract

  • Ingredients for Chocolate Cupcakes:

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

  • Ingredients for Vanilla Buttercream Frosting:

  • 2 1/2 cups confectioners’ sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 6 tablespoons whipping cream


Make the pudding. In a saucepan over medium heat, combine the sugar, cornstarch and cocoa powder. Pulverize the mixture with the back of a spoon to remove lumps. Stir in the milk.

As the heat takes over the mixture, the bubbles will disappear and the 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 the 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 the butter, salt and vanilla. Transfer to a bowl and cover with plastic wrap. Press the plastic wrap onto the surface of the pudding so a “skin” will not form. Allow to cool in the refrigerator.

Make the cupcakes. Preheat the oven to 350 degrees F.

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

Add the melted chocolate and vanilla and combine thoroughly.

Add the flour, salt and baking soda and combine thoroughly.

Add the buttermilk slowly and combine thoroughly until smooth.

Fill muffin cups 3/4 full with batter and bake for 20 to 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 the powder sugar or pour the sugar into a bowl and mash with the back of a spoon to remove lumps.

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

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

Finish the 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 the cake with pudding.

Replace the top. Frost. Decorate. Share. Enjoy.

Recipe reprinted by permission of Average Betty Food Blog. All rights reserved.

RecID 10696

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