Calling all my chocolate lovers! These chocolate cupcakes are so moist and filled with a chocolate pudding center! Full recipe below. Chocolate Cupcakes: We use the Hershey recipe. * 2 cup sugar * 1 3/4 cup all-purpose flour * 3/4 cup Hershey Cocoa * 1 1/2 tsp baking powder * 1 1/2 tsp baking soda * 1 tsp salt * 2 eggs * 1 cup milk * 1/2 cup vegetable oil * 2 tsp vanilla extract * 1 cup boiling water Chocolate Pudding Center: * @petit_pot dark chocolate French dessert or regular chocolate pudding Chocolate Frosting: * 2 stick, unsalted butter, softened * 3-4 cup powder sugar * 1/2 cup cup unsweetened cocoa powder * 1/3 cup whole milk * 1 tsp vanilla extract Topping: Optional, handful mini chocolate chips Instructions: * Heat oven to 350° F. Line cupcake pan with baking cups. * Combine dry cupcake ingredients in a bowl. * Add wet ingredients, minus the boiling water. * Mix for 2-3 minutes till wet and dry ingredients are combine. Use hand held or stand mixer. * Add boiling water and stir together. * Fill muffin cups 3/4 full. * Bake for 20 minutes. Place on cooling rack. * While cupcakes cool completely make chocolate frosting. Beat butter till smooth. Add powder sugar and cocoa and combine. Add milk and vanilla extract and beat till smooth. Takes about 5 minutes on high speed. * Once cupcakes are cool, scoop out a little hole in the cupcake and pipe in the pudding. Place cupcake top back on top of pudding and pipe frosting on! * Sprinkle mini chocolate chips and enjoy!ChatGPT
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Ultimate Chocolate Pudding Cupcakes
For those who can't get enough chocolate, these cupcakes offer a triple treat: a rich chocolate base, a creamy chocolate pudding center, and a luxurious chocolate frosting. Here's how to make these decadent delights.
Ingredients:
For the Chocolate Cupcakes:
- 400 grams (2 cups) sugar
- 220 grams (1 3/4 cups) all-purpose flour
- 177 ml (3/4 cup) Hershey’s Cocoa
- 7.5 grams (1 1/2 tsp) baking powder
- 7.5 grams (1 1/2 tsp) baking soda
- 5 grams (1 tsp) salt
- 2 large eggs
- 240 ml (1 cup) milk
- 120 ml (1/2 cup) vegetable oil
- 10 ml (2 tsp) vanilla extract
- 240 ml (1 cup) boiling water
For the Chocolate Pudding Center:
- Petit Pot dark chocolate French dessert or your choice of regular chocolate pudding
For the Chocolate Frosting:
- 226 grams (2 sticks) unsalted butter, softened
- 360-480 grams (3-4 cups) powdered sugar
- 118 ml (1/2 cup) unsweetened cocoa powder
- 79 ml (1/3 cup) whole milk
- 5 ml (1 tsp) vanilla extract
Topping (Optional):
- A handful of mini chocolate chips
Instructions:
- Preheat your oven to 175°C (350°F). Line your cupcake pan with baking cups.
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with a hand-held or stand mixer for 2-3 minutes until combined.
- Stir in the boiling water until the mixture is well incorporated. The batter will be thin.
- Fill the muffin cups 3/4 full with the batter and bake for about 20 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes on a rack completely before coring and filling.
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, then the milk and vanilla extract. Whip for 5 minutes on high speed until fluffy.
- Once the cupcakes are cool, remove a small core from the center of each cupcake and pipe in the chocolate pudding. Replace the top of the core if desired.
- Pipe the chocolate frosting onto the filled cupcakes.
- Sprinkle the top with mini chocolate chips for an added chocolate kick.
These Chocolate Pudding Cupcakes are a chocolate aficionado's dream, perfect for any celebration or as an indulgent treat to satisfy your sweet tooth. Enjoy every chocolate-packed bite!
