MILK-CHOCOLATE PUDDING CUPCAKES
The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and crowned with elegant chocolate curls. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 2h45m
Yield Makes 18
Number Of Ingredients 12
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
Provided by Trisha Yearwood
Categories dessert
Time 1h45m
Yield 24 cupcakes
Number Of Ingredients 13
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.
CHOCOLATE BLACKOUT CUPCAKES
Cupcakes can't get more chocolaty! Betty Crocker® devil's food cake filled with fudge pudding and topped with rich ganache - the perfect dessert recipe for chocolate lovers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 23
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270, Carbohydrate 30 g, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg
CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY
Here's what you need: chocolate pudding cups, semisweet chocolate, coconut oil, cream cheese, sugar, vanilla extract, peanut, caramel, cookies, strawberry
Provided by Alix Traeger
Categories Desserts
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
- Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
- Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
- Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
- Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
- Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
- Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
- Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
- Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
- Enjoy!
Nutrition Facts : Calories 951 calories, Carbohydrate 91 grams, Fat 64 grams, Fiber 4 grams, Protein 12 grams, Sugar 49 grams
CREAM-FILLED CHOCOLATE CUPCAKES
Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on a buffet table.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
- Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
CHOCOLATE PUDDING CUPCAKES
A very moist cupcake with a chocolatey flavor that adds the goodness of chocolate pudding in every bite.
Provided by Slocan cook
Categories Dessert
Time 40m
Yield 12 cupcakes, 24 serving(s)
Number Of Ingredients 18
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 CAKE CUPS
I HAVE no idea where I got this recipe...the card is yellow with age! The dense chocolate taste makes it rich with flavor, and it's a satisfying dessert topped with ice cream or whipped cream. I'm pleased to share one of my favorites with Reminisce EXTRA readers! -Helene Belanger, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups. , For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350° for 25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired.
Nutrition Facts : Calories 277 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 397mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
MEXICAN CHOCOLATE-PUDDING-FILLED CUPCAKES
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 11
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.
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