Milk Chocolate Pudding Cupcakes Recipes

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CHOCOLATE PUDDING CUPCAKES



Chocolate Pudding Cupcakes image

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

2 cups all purpose unbleached flour
2 tablespoons premium dried cocoa
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
3 ounces dark chocolate, chopped
1 cup milk
2 tablespoons cornstarch
2 tablespoons butter
1/2 cup granulated sugar
1 cup milk
2 eggs
1/4 cup canola oil
1 cup icing sugar
1/2 cup butter
2 tablespoons milk
1 tablespoon seedless raspberry jam

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 CUPCAKES



Milk Chocolate Cupcakes image

Provided by Food Network

Categories     dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 14

Nonstick cooking spray
8 ounces cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
2 ounces water
4 ounces unsalted butter
8 ounces plus 3 ounces sugar
4 ounces egg yolks
4 ounces egg whites
8 ounces milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare a cupcake pan with paper liners and lightly spray with nonstick spray. Sift the cake four, baking soda, baking powder, and salt together. Set aside.
  • Melt chocolates and water over low heat in a double boiler.
  • In a mixer with a paddle attachment, slowly cream butter and 8 ounces of sugar. Add egg yolks, 1 at a time, and beat until fluffy.
  • In a separate bowl, with a mixer and wire whip attachment, whip egg whites and 3 ounces of sugar until stiff peaks form.
  • Combine milk and vanilla in a measuring glass. Fold melted chocolate mixture into butter mixture. Alternately fold the flour mixture and milk mixture into the butter mixture. Gently fold in the whipped egg whites. Fill cupcake cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes.

MILK-CHOCOLATE PUDDING CUPCAKES



Milk-Chocolate Pudding Cupcakes image

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

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
5 ounces bittersweet chocolate (61 percent cacao), melted and cooled
Milk-Chocolate Pudding
Milk-Chocolate Ganache for Pudding Cupcakes
Chocolate Curls, for serving (optional)

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.

BUTTERMILK CHOCOLATE CUPCAKES



Buttermilk Chocolate Cupcakes image

Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

MILK-CHOCOLATE GANACHE FOR PUDDING CUPCAKES



Milk-Chocolate Ganache for Pudding Cupcakes image

This easy ganache is used to glaze the Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 3

1/2 cup heavy cream
2 tablespoons corn syrup
8 ounces milk chocolate, coarsely chopped (1 1/2 cups)

Steps:

  • In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate in a heatproof bowl and let stand 5 minutes. Whisk until smooth. Let stand until mixture has a thick, pourable consistency, about 5 minutes more. Use immediately.

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Top Asked Questions

How do you make easy chocolate pudding with milk?
Easy chocolate pudding made with milk, cocoa powder, sugar and cornstarch. Pour the milk in to a large saucepan and add the cornstarch, cocoa powder, sugar and a tiny pinch of salt to the milk and mix with a whisk until it's completely smooth.
How long to bake pudding for cupcakes?
Next, bake your cupcakes for about nineteen to twenty-three minutes or until cooked thoroughly. While your cupcakes are baking, prepare your pudding. Then, add your pudding mix with two cups of skim milk into a mixing bowl. Afterward, whisk for about two minutes. Always remember that the pudding will thicken after five minutes or so.
What is the best way to make a chocolate milk cake?
Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming.
How do you make cupcakes with mini chocolate chips?
In a large mixing bowl, add the cake mix, chocolate milk, oil, eggs, and vanilla. Beat on medium speed for approximately 2 minutes, until the batter is fully incorporated. In a small bowl, toss the mini chocolate chips with the cocoa powder (this step is optional but will keep the chocolate chips from all falling to the bottom of the cupcakes).

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