The Complete Beginner’s Guide to Chocolate Pudding Filled Cupcakes – Easy Recipe

Chocolate Pudding-Filled Cupcake recipe

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

Doctored up chocolate cake recipe

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.

Doctored up chocolate cake recipe

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.

Cupcake Corer

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.

Cupcake Corer

Cupcake Corer

Cupcake Corer


This is what they should all look like when you are finished.  I did NOT push all the way through the cupcake.

Chocolate Pudding Filled Cupcake Recipe


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

Chocolate Pudding-Filled Cupcakes

  • 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.

Chocolate Pudding-Filled Cupcake recipeChocolate Pudding-Filled Cupcake recipe

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.


Chocolate Pudding-Filled Cupcake recipeChocolate Pudding-Filled Cupcake recipeChocolate Pudding-Filled Cupcake recipe




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.

Chocolate Pudding-Filled Cupcake recipe

Chocolate Pudding-Filled Cupcake recipe



 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.)

Chocolate Pudding-Filled Cupcake recipe


Chocolate Pudding-Filled Cupcake recipe



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.

Chocolate Pudding-Filled Cupcake recipe

Chocolate Pudding-Filled Cupcake recipe



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.

Chocolate Pudding-Filled Cupcake recipe


Icing Alternatives

Now I know that finding Rich’s Bettercreme® Icing may be difficult to find, I mention several places you can purchase this product in my review, so I want to give you some easy alternatives.

  • 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.

God Bless,


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  1. Damien Parsons says:

    This looks to be an awesome cupcake recipe. It seems easy enough for me.

    Thanks a lot for your love and care into baking.

    It will be a sweet evening indeed. Your’re awesome!

  2. Andyg says:

    These look absolutely delicious. I am going to show my sister who makes cupcakes as well. I wonder if there is a Gluten Free alternative to this.

    • Amanda says:

      Hi Andyg,

      I am not very familiar with the guidelines for gluten free, but Rich’s Bettercreme is non-diary, so that is one thing, and I am sure there is a box mix for gluten free chocolate cake and pudding. It is definitely something I would like to add to my site, eventually. Let me know if you come up with something regarding gluten free.

      Thanks for stopping by. 🙂

  3. Freddie says:

    You have posted a great recipe with easy to follow pictures and instructions. Got my wife to look at it also and she was impressed. Like the way you have the items listed plus a place to order the items. The way you have it laid out causes us to want to print the recipe and put into our personal cook book. the first picture drew me in and did not know there was such a thing as a cupcake corer.

    • Amanda says:

      Thank you so much, Freddie. I try really hard to make sure the recipes I feature will be easy to do and understand. I am more of a visual learner so I think having plenty of pictures for each step is important. The cupcake corer was new to me too until about two years ago. It is really simple to use and allows me to add an extra element to my cupcakes. I am so glad you like it. 🙂

  4. Sylvia says:

    Great guide, easy to understand directions to make chocolate filled cupcakes.
    The photos are really helpful too.
    I’m a baking beginner and I’ll like to try this recipe!
    Crushed oreos topping is my favourite too! 🙂

    • Amanda says:

      Hi Sylvia,

      This website would be a great resource for you when it comes to beginning baking because I will have plenty of beginner recipes as time goes on. I hope that you enjoy these cupcakes. 🙂

    • Amanda says:

      You know Kristy, I am trying to do the same thing and it is REALLY hard to stay under control with such yumminess in the house. I am happy to say that I only indulged in 2 cupcakes this time around. Believe me, that is showing a TON of restraint. The bad and good thing is, I have to make these cupcakes again this weekend for a birthday party for my brother-in-law. Oh darn! 🙂

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