Chocolate Pudding Cupcakes Recipes

THE MOST AMAZING CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
• Fill each cupcake 2/3 full.
• Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
• Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
• Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

CHOCOLATE PUDDING CUPCAKES

Steps:

• Preheat oven to 350°
• Line muffin tins with paper liners
• In the bowl of a stand mixer fitted with paddle attachment, beat together cake mix, pudding mix, sour cream, oil, water, eggs, almond extract. Mix for about 2 minutes on medium speed. One mixed fold in the chocolate chips with a spatula.
• Using a large cookie scoop, distribute the batter into 24 muffin wells.
• Bake in the oven 19-23 minutes, or until the tops of the cake spring back when lightly touched.
• Allow cupcakes to cool inside muffin tins for about 10 minutes before removing from the tin. Cool completely on wire rack.
• In a large bowl beat pudding mix and milk on medium speed until combined and thickened. Fold 1 cup whipped topping into the mix. Cover and refrigerate for one hour.
• Using a sharp knife, core the center of each cooled cupcake. Reserve the pieces that you have removed.
• Fill a large Ziploc bag with chilled pudding and pipe pudding into the center of the cupcakes. Cover the pudding with reserved cake pieces.
• Fill a large piping bag with remaining whipped topping. Pipe onto cupcakes. Sprinkle with crushed Oreos and top with a Peep ghost.
• Refrigerate until ready to serve.

MILK-CHOCOLATE PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate.
• Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.)
• Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake; top with chocolate curls. Refrigerate at least 15 minutes before serving.

CHOCOLATE PUDDING FILLED CUP CAKES

Steps:

• 1. follow direction on cake mix for cupcakes. Make the cupcakes and cool.
• 2. Make the filling while cupcakes are baking:In a saucepan combine cocoa,cornstarch and sugar. Make sure to eliminate lumps in cocoa before adding milk.heat and stir until thickened. Leave on warm burner
• 3. beat egg yolks in a bowl. Get a wire whisk. Pour a little chocolate mixture in to the egg yolks,and stir with whisk. Add more,and whisk together well and quickly so you don't cook the egg.
• 4. Pour egg mixture into chocolate mixture on stove and stir well.cook on medium heat 3 minutes or so. remove from heat,Add butter,salt,and vanilla,and stir until well combined. Pour in to bowl refrigerate covered with plastic wrap set on top of pudding so no skin forms.
• 5. make the frosting: beat cream cheese until smooth.Add butter and beat some more. add vanilla,and powdered chocolate,and syrup.beat well.Add the sugar a little at a time while beating. Beat until smooth,and add milk to get to the consistency you want.
• 6. Get the cooled cupcakes,and cooled pudding mixture. Cut a bit out of the top of cupcakes carefully, leaving a small well.Fill hole with pudding and replace cut out piece to top of cupcake,then frost. That is it.

CHOCOLATE-VANILLA PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
• Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

THE BEST BROOKLYN BLACKOUT CUPCAKES

Steps:

• In a small, heavy bottomed saucepan, combine the cornstarch and both sugars. Gradually pour in the milk, adding it a little bit at a time, and whisking well to ensure no lumps form in the mixture.
• Cook over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon, about 10 minutes.
• Add the chopped chocolate and continue to cook, stirring often, for about 4 minutes, or until the pudding is smooth and very thick.
• Remove from heat and stir in the vanilla. Pass the mixture through a fine-mesh strainer into a large serving bowl.
• Place plastic wrap on top of the pudding and smooth it gently against the surface. Refrigerate for at least 2 hours, or up to 3 days.
• Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
• In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
• Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Stir in the espresso powder. Set aside and cool while you assemble the other ingredients.
• In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
• Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
• Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
• Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
• Fill each cupcake liner so that they're 2/3 full with batter. Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
• Allow cupcakes to cool completely before frosting!
• Place both chocolates in a microwave-safe bowl. Heat in the microwave, on low power, in 30 second increments, stirring between each increment, until the chocolate is completely smooth and melted. You may also do this in a double-boiler. Set aside and cool until tepid.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until completely smooth.
• On low speed, add in the confectioners' sugar, a little bit at a time, beating until each addition has been completely incorporated into the butter before adding more. Once all of the sugar has been added, increase speed to medium-high and beat for 3 minutes.
• Decrease the speed back to low and beat in the vanilla extract. Then slowly pour in the cooled melted chocolate and continue mixing until well combined, tuning the mixer off and scraping down the sides and bottom of the bowl as needed.
• Once all of the chocolate has been added, increase the speed back to medium-high and beat for 2 minutes. Set aside for 30 minutes to firm up, or up to 3 hours. Do not refrigerate (the chocolate will seize and render the frosting impossible to spread).
• Using a paring knife, cut out a 1/2" inch cone shaped hole in the middle of each cooled cupcake. The hole should stop about 1/4" from the bottom of the cupcake, to avoid breaking the base. Set all of the cupcake scraps aside!
• Scrape the chilled pudding into a large piping bag fitted with a medium piping tip, like this one.
• Pipe the filling into the middle of each cupcake cavity, filling it all the way to the top.
• Next, scrape your fudgy chocolate frosting into a piping bag fitted with an open star piping tip, like this one. Pipe the frosting on top of each cupcake, making sure the pudding is completely covered.
• Crumble up the cupcake scraps into fine crumbs and sprinkle a generous amount on top of each cupcake.
• Serve at once, or store in the fridge until needed. Cupcakes are best served the day they are made, but will keep, stored in the fridge, for 2 days.

MEXICAN CHOCOLATE-PUDDING-FILLED CUPCAKES

Steps:

• Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
• Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.
• Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.
• Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.
• Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.

CHOCOLATE PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F and grease a 12°C muffin pan.
• Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
• In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set.
• Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy.
• Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
• Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
• Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.

CHOCOLATE PUDDING FROSTED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line two 12-cup muffin pans with cupcake liners and set aside.
• Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
• Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely.
• Remove the cupcakes from the muffin pans and spread each with frosting.
• In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.