Name: Chocolate Pudding Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: Signature Select Double Acting Baking Powder; Value Corner Vanilla Flavor, Imitation; Talking Rain AQA Water, 9.5 pH; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; O Organics Milk, Low Fat, Organic; Challenge Butter, Unsalted, European Style; Bluebonnet Nutrition Vegetable Oil Sticks; Morton Iodized Salt, 26 Ounce; O Organics Sugar, Organic, Powdered; Hershey's Milk Chocolate Instant Pudding and Pie Filling; MadeGood Chocolate Chip Granola Minis; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; Cake Mate Sugar, Blue; Lactaid Whole Milk; Crunch Easter Flatback Egg

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 combined. Use handheld 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 mix. Place cupcake top back on top of pudding and pipe frosting on! Sprinkle mini chocolate chips and enjoy!

Chocolate Pudding Cupcakes

Serves 12

30 mins prep

20 mins cook

50 mins total

What you need

How to make

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