Chocolate Pudding Cupcakes Food

CHOCOLATE PUDDING FROSTED CUPCAKES

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 CUPCAKES

Steps:

• Preheat oven to 350 degrees F and grease a 12°C muffin pan.
• Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
• In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set.
• Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy.
• Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
• Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
• Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

MILK-CHOCOLATE PUDDING CUPCAKES

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.

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
• Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
• Add powdered sugar & blend again.
• Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
• Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
• Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.

CHOCOLATE PUDDING FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
• Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

CHOCOLATE FUDGE PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
• Refrigerate 2 hours. Gently stir cocoa powder into COOL WHIP; spread over cupcakes. Top with chocolate curls.

CHOCOLATE-VANILLA PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
• Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.