Chocolate Pudding Cupcakes
Indulge your sweet tooth with these rich and decadent Chocolate Pudding Cupcakes, the ultimate treat for chocolate lovers! These moist chocolate cupcakes are made with a blend of cocoa powder and two kinds of sugar for a perfectly balanced sweetness. The secret surprise? A luscious chocolate pudding center that adds a silky, creamy texture to every bite. Topped with velvety chocolate frosting and optional sprinkles, these cupcakes are as stunning as they are delicious. With easy-to-follow steps and a baking time of just 20 minutes, this recipe is perfect for birthdays, celebrations, or whenever you crave a chocolate-filled delight. Create a batch today and experience cupcake bliss!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 3.4 ounces Chocolate pudding mix
- 2 cups Cold whole milk (for pudding)
- 1.5 cups Chocolate frosting (store-bought or homemade)
- 0.25 cup Chocolate sprinkles or shavings (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients and mix until smooth. Be careful not to overmix.
Slowly stir in the boiling water until the batter is thin and well-combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes cool, prepare the chocolate pudding by whisking together the pudding mix and 2 cups of cold whole milk in a medium bowl. Refrigerate for 5 minutes until thickened.
Using a small knife or cupcake corer, cut a small circle out of the top center of each cooled cupcake, about 1 inch deep. Reserve the cut-out pieces.
Fill each cupcake hole with the prepared chocolate pudding, then place the reserved cut-out piece back on top to cover the pudding.
Spread or pipe chocolate frosting over each cupcake to cover the filled center completely.
Optionally, garnish with chocolate sprinkles or shavings for added decoration.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 46.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
