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Chocolate Cream Cupcakes Recipe

Chocolate Cream Cupcakes Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. + cooling YIELD:20 servings

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

  • 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.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.