Best Chocolate Pudding Filled Cup Cakes Recipes

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 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.

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 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.

DREAMY CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
• Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

CHOCOLATE BLACKOUT CUPCAKES

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
• Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
• Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
• Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.

CHOCOLATE CREAM CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely., Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.

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.