Chocolate Cream Cupcakes Recipe

5 1 1
Chocolate Cream Cupcakes Recipe
Chocolate Cream Cupcakes Recipe photo by Taste of Home
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Chocolate Cream Cupcakes Recipe

Read Reviews
5 1 1
Publisher Photo
My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. —Alisa Christensen, RSM, California
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • GLAZE:
  • 2/3 cup semisweet chocolate chips
  • 2-1/2 tablespoons butter
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons hot water
  • White decorating icing, optional

Directions

Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely.
Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes.
In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes. Yield: 20 cupcakes.
Originally published as Chocolate Cream Cupcakes in Taste of Home February/March 2013

Nutritional Facts

1 cupcake: 239 calories, 11g fat (3g saturated fat), 37mg cholesterol, 210mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • GLAZE:
  • 2/3 cup semisweet chocolate chips
  • 2-1/2 tablespoons butter
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons hot water
  • White decorating icing, optional
  1. Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely.
  2. Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
  3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes.
  4. In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes. Yield: 20 cupcakes.
Originally published as Chocolate Cream Cupcakes in Taste of Home February/March 2013

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spiker1 User ID: 264159 197173
Reviewed Feb. 5, 2014

"These look adorable. Everyone raved about them when I brought them into work."

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