In my post How Doctored Up Chocolate Cake Mixes Are Making The World A Better Place, I introduced to you the concept of “Doctored Up” cake mixes. It is with this recipe that we will be delving into one of my favorite and most popular cupcakes. Chocolate Pudding Filled Cupcakes.
1. Start with the Cupcake
Just as the heading says, you must first start with the cupcake. You can use a chocolate cake box mix, a scratch recipe, or you can use my favorite Doctored Up Chocolate Cake Mix recipe from my previous post.
Ingredients for Doctored Up Chocolate Cake Mix
Make sure your cupcakes are completely cooled before continuing on to the next step.
2. Core out the middle
Now that your cupcakes are cooled, it is time to core out the middle of the cupcake. You can use a sharp knife and cut out a small hole in the middle, being sure not to go all the way through the cupcake, or you can use a nifty little tool called a cupcake corer or cupcake plunger.
This little tool gets twisted into the cupcake and when you pull it out, it takes a chunk of the cake out with it, leaving a perfectly rounded hole in the center.
This is what they should all look like when you are finished. I did NOT push all the way through the cupcake.
TIP: Take the cupcakes out of the cupcake pan before continuing on. My photos will show them still in the pan, but they are hard to get out of the pan after you frost them. I only did it this way for pictures. (Alright, you caught me…I frosted without even thinking about them being in the pan, and I know better. My bad!)
3. Make the Pudding Filling
- One 3.4oz box of Instant Chocolate Pudding
- 2c. of milk
- 3/4c. of whipped Rich’s Bettercreme®, whipped cream can be used as an alternative.
1. In a medium sized bowl, pour in Instant pudding mix and add the 2 cups of milk.
2. Whisk for 2 minutes and set aside in the refrigerator to set up while you are making your icing.
*The Bettercreme® will be added a little later.
4. Make the Icing
Pour your quart-sized carton of Bettercreme® into your standing mixer and using the whisk attachment, whip it on medium speed for 6 to 10 minutes until it forms soft peaks.
DO NOT OVER-WHIP THIS ICING
5. Finish Pudding Mixture
Take about 3/4 cup of the whipped Bettercreme® and add it to the chilled pudding, folding it in until it is incorporated. If it seems a bit runny, don’t worry, it will be fine once in the cupcake.
6. Fill Cupcakes
Pick one of the following to fill your cupcakes:
- A decorator’s bag, fitted with a large round tip
- A Ziploc freezer bag, fitted with a large round tip
- Any Ziploc bag, with the corner snipped off at about 1/2 inch up…AFTER THE PUDDING IS IN THE BAG!
- A spoon
If using any of the bag techniques to fill the cupcakes: Fill the bag with pudding to 3/4 of the way full, then squeeze the mixture into the holes of the cupcakes until it reaches the top.
If using a spoon: Scoop dollops of the pudding mixture and carefully fill the holes to the top. (This technique may be a little messier than the rest.)
7. Ice the Cupcakes
Use one of the following techniques to ice your cupcakes:
- A decorator’s bag, fitted with a large round tip or large star tip
- A Ziploc freezer bag, fitted with a large round tip or large star tip
- Any Ziploc bag, with the corner snipped off at about 1/2 inch up…AFTER THE ICING IS IN THE BAG!
- A small cake spatula or butter knife
If using a bag technique: Fill the bag 3/4 of the way full and pipe on the icing, circling around the cupcake and forming a peak in the center.
If using a spatula or butter knife: Spread a thick layer of icing over the top of the cupcake and smooth as best as you can.
8. Topping Options
The best part about this cupcake is that it is so versatile. You can add pretty much any topping you like, or have none at all. Here are a few ideas.
- Crushed Oreos (my personal favorite)
- Shaved chocolate (which I found that you can purchase pre-shaved at Walmart)
- Sugar sprinkles of any color
- Candy sprinkles
- One whole Oreo stuck in the top
- A chocolate candy like a Hersey square, Hersey Kiss, etc., stuck in the top of the icing
The list is endless. It only ends with your imagination.
- Pre-made Frosting – just buy a flavor of frosting that you like the best with chocolate cake and your golden. My suggestion would be Cream Cheese frosting.
- Buttercream Frosting – If you have a favorite buttercream frosting, this would be a great fit for this cupcake. If you don’t have a favorite, I will be posting my favorite recipe very soon.
I hope you all enjoy this yummy dessert and have a great time making it. Please let me know if you have any questions in the comments below. I would love to hear what you think of this cupcake.