Chocolate Pudding Filled Cupcakes with Nutella Frosting
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Chocolate Pudding Filled Cupcakes recipe: adapted from Martha Stewart's Mexican Chocolate Pudding Filled Cupcakes.
It says this makes 18 cupcakes, but I halved this recipe and still could have gotten about 18!
Ingredients for Cupcakes:
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon + 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces unsalted butter, softened
- 1/2 cup egg yolks (about 9 egg yolks)
- 1 cup milk, warmed
- 2 1/4 teaspoons pure vanilla extract
Ingredients for Chocolate Pudding: (I halved this)
- 1 tablespoon cocoa powder
- 1 3/4 tablespoons cornstarch
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup heavy cream
- 2 egg yolks
- 1 cup milk
- 3 ounces chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons unsalted butter
Instructions for Cupcakes:
- Preheat oven to 325F/170C with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt.
- Add butter and mix until well incorporated.
- Mix together warm milk and vanilla in a small bowl.
- With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition.
- Add egg yolks and mix until well combined.
- Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. (mine needed about 22 minutes)
- Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled. (I didn't refrigerate them)
- Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose. (I used a small icing-tip to fill them up)
Instructions for Chocolate Pudding:
- Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat.
- Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
- Remove from heat and strain mixture through a fine mesh strainer set over a medium bowl; discard solids. (really unnecessary)
- Immediately stir in butter and vanilla until well combined.
- Place plastic wrap directly on surface of pudding to prevent a skin from forming.
- Transfer pudding to a refrigerator until chilled, about 4 hours. (I did 2 hours)
Nutella Frosting recipe: found it on the web, can't remember the website.
Ingredients:
- 1 cup confectioners' sugar
- 1 cup Nutella
- 5 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/3 cup heavy cream
Instructions:
- Place the confectioners' sugar, Nutella, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the cream and beat on high speed until the mixture is light and smooth.
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