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Chocolate Pudding Filled Cupcakes Recipe. Y Click for printer- friendly version! The surprise is on the inside!

Easy to make and fun to decorate, cupcakes are a sweet way to please any crowd. Try one of Betty’s delicious cupcake recipes. Get Peanut Butter Filled Chocolate Cupcake Recipe from Food Network.

It doesn’t need to be a Birthday to donate these Chocolate Pudding Filled Cupcakes to your friends! An airy chocolate cake cradles a hidden dollop of rich chocolate pudding topped with a simple Vanilla Buttercream. CUPCAKE UPDATES: Chocolate Cupcakes with Peanut Butter Frosting Recipe – Vanilla Cupcakes Recipe – Snowball Cupcakes Recipe.

Ingredients for Chocolate Pudding for filling: 6 tbsp sugar. Ingredients for Chocolate Cupcakes: 1 cup all- purpose flour. Ingredients for Vanilla Buttercream Frosting: 2 1/2 cups confectioners’ sugar. NOTES: This recipe makes 1.

Make the pudding. In a saucepan, over medium heat, combine sugar, cornstarch and cocoa powder. Pulverize mixture with the back of a spoon to remove lumps.

Stir in milk. As heat takes over mixture, bubbles will disappear and powders will incorporate into the liquid. Cook over medium heat until thickened and bubbly. Turn the heat down to medium low. Pour some of the chocolate mixture into two beaten egg yolks and pour the egg mixture back into the pan.

With flavors like vanilla, chocolate, red velvet and lemon, cupcakes sweeten any occasion. Find cute decorating inspiration, frosting recipes, and more fun ideas for. Chocolate melted in each of these sweets is like built-in frosting. Moist chocolate cupcakes with an equally decadent frosting will be the first to go on any dessert table. They're easy to eat, fun to make from scratch (let the kids.

This “tempers” the eggs and prevents them from scrambling. Cook and stir a few minutes more. Turn off heat and stir in butter, pinch salt and vanilla. Transfer to a bowl and cover with plastic wrap. Press plastic wrap onto surface of pudding so a “skin” will not form. Allow to cool in the refrigerator. Make the cupcakes.

Preheat oven to 3. F). Melt chocolate in microwave carefully. In an electric mixer cream butter, white sugar and brown sugar. Add eggs and combine thoroughly. Add melted chocolate and vanilla and combine thoroughly.

Add flour, salt and baking soda and combine thoroughly. Add buttermilk slowly and combine thoroughly until smooth. Fill muffin cups 3/4 full with batter and bake for 2. Cool the cupcakes in the tins for 1. Remove from the tins and cool completely on a wire rack before filling and icing.

Make the frosting. For best results, use the wire whisk attachment on your mixer and have all the dairy cold. Sift powder sugar or pour sugar into a bowl and mash with the back of a spoon to remove lumps. Mix sugar and butter on low speed until well blended and then increase speed to medium- high and beat for another 3- 4 minutes. Blend in vanilla. Add tablespoons of cream gradually and continue to beat on medium- high speed for several minutes more, until light, fluffy and smooth.

Mixture will have a pearly sheen and perfect spreading consistency. Do not refrigerate before frosting cupcakes. Finish the cupcakes. Cut a cone shape out of the top of the cupcake.

Look! A place to put pudding! Cut the point off the cone. Recipe For Mexican Wedding Cookies more. Fill cake with pudding. Replace top. Frost.

Decorate. Share. Enjoy. HOW MUCH BETTER DOES THIS LOOK KNOWING WHAT’S ON THE INSIDE? Search terms: betty #2. Link to the Sec. 1. Birthday Cupcakes video. Link to the accompanying Sec. Birthday Cupcakes blog post.