Chocolate Pudding Filled Cupcakes-yum ♥

Chocolate Pudding for filling:
6 tbsp sugar
1 tbsp cornstarch
3 tbsp unsweetened cocoa powder
1 cup fat free milk + 1/3 cup half n’ half (or 1 1/3 cups whole milk)
2 egg yolks
1/2 tbsp butter
1 tsp vanilla extract


One Dozen Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter, softened (1 stick)
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 1/2 ounces unsweetened baking chocolate, melted
1/2 cup buttermilk
1 teaspoon vanilla extract


Vanilla Frosting:
2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream

Prepare the pudding 1st as it will thicken as it cools, and it will be the perfect consistancy
In a saucepan, combine sugar, cornstarch and cocoa powder.


Pulverize the mixture with the back of a spoon to remove all lumps.


Stir in fat-free milk and half-n-half mixture. (You can also use all regular milk: 1%, 2% or whole)


As heat takes over mixture, the bubbles will disappear and the 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.


This “tempers” the eggs and prevents them from scrambling. Cook and stir a few minutes more.


Turn off heat and stir in butter and vanilla.


Cover with plastic wrap. Press plastic wrap onto surface of pudding so a “skin” will not form.
Allow to cool and chill in the refrigerator.

On to the cupcakes…


Preheat oven to 350(F).
Melt chocolate in microwave carefully.


Start with 20 seconds, stir. Try 10-20 more seconds just until melted. Chocolate scorches easily and you don’t want that to happen.


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 and baking soda and combine thoroughly. (Noticing a pattern here?)


Add buttermilk slowly and combine thoroughly until smooth.


Fill muffin cups 3/4 full with batter and bake for 20-25 minutes.


Cool the cupcakes in the tins for 10 minutes.


Remove from the tins and cool completely on a wire rack before filling and icing.


For best results with the frosting, use the wire whisk attachment on your mixer and have all the dairy cold.


Either sift powder sugar or pour sugar into a bowl and mash with the back of a spoon to remove lumps.


Mix together sugar and butter. Mix 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.

To assemble the most amazing cupcake you will ever eat:


Cut a cone shape out of the top of the cupcake.


Cut the point off the cone. You can eat it if you like. MMMM. Good, huh?


Tunnel out a little more of the cake inside if you like.


Fill cake with pudding…


Replace top.


Get a big load of frosting on a knife ( use a butter knife).


Swirl frosting in a circular motion and make pretty.


Decorate as desired.


To get the look of those fancy store-bought cupcakes, heap on the frosting for maximum height!