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 PUDDING FILLED CUP CAKES
I mix and match different cakes with frostings and centers from time to time. This combo is one of my favorites I put together These are decadent. Chocolate pudding filled chocolate cupcakes with chocolate cream cheese frosting. A triple chocolate dream. :) Use your favorite cake mix to make these yummy creations. Most of all....
Provided by Nor Mac
Categories Puddings
Time 50m
Number Of Ingredients 18
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.
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.
CREAM FILLED CUPCAKES
Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.
Provided by Grace W.
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g
CHOCOLATE CREAM CUPCAKES
My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 cupcakes.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CUPCAKES WITH CREAM FILLING
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
- In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
- In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
- For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
- With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams
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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CHOCOLATE PUDDING CUPCAKES RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.8/5 (13)Total Time 35 minsCategory CupcakeCalories 186 per serving
- In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and Sprite. Beat until light and fluffy (about two minutes).
- Using a large metal scoop (3 Tbsp), fill cupcake liners about 2/3 full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
- For the frosting, combine pudding mix with milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
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