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Chocolate Cream Cupcakes

 Chocolate Cream Cupcakes
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
20 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling


  • 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


  • 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.

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Chocolate Cream Cupcakes (continued)

Nutritional Facts: 1 cupcake equals 239 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 210 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.