Chocolate Pudding Filled Cupcakes (recipe)
October 6th, 2007
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It doesn’t need to be a Birthday to donate these Chocolate Pudding Filled Cupcakes to your friends!
Ingredients for Betty’s Sec. 170(c) Birthday Cupcakes
Chocolate Pudding for filling:
6 tbsp sugar
1 tbsp cornstarch
3 tbsp unsweetened cocoa powder
1 cup fat free milk + 1/3 cup half n’ half (or 1 1/3 cups whole milk)
2 egg yolks
1/2 tbsp butter
1 tsp vanilla extract
One Dozen Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter, softened (1 stick)
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 1/2 ounces unsweetened baking chocolate, melted
1/2 cup buttermilk
1 teaspoon vanilla extract
Vanilla Frosting:
2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream
Creamy good!
Make the pudding first because it thickens as it cools.
In a saucepan, combine sugar, cornstarch and cocoa powder.
Pulverize the mixture with the back of a spoon to remove all lumps.
Stir in fat-free milk and half-n-half mixture. (You can also use all regular milk: 1%, 2% or whole)
As heat takes over mixture, the bubbles will disappear and the powders will incorporate into the liquid.
Cook over medium heat until thickened and bubbly.
Turn the heat down to medium low. Pour some of the chocolate mixture into two beaten egg yolks and pour the egg mixture back into the pan.
This “tempers” the eggs and prevents them from scrambling. Cook and stir a few minutes more.
Turn off heat and stir in butter and vanilla.
Cover with plastic wrap. Press plastic wrap onto surface of pudding so a “skin” will not form.
Allow to cool and chill in the refrigerator.
On to the cupcakes…
Preheat oven to 350(F).
Melt chocolate in microwave carefully.
Start with 20 seconds, stir. Try 10-20 more seconds just until melted. Chocolate scorches easily and you don’t want that to happen.
In an electric mixer cream butter, white sugar and brown sugar.
Add eggs and combine thoroughly.
Add melted chocolate and vanilla and combine thoroughly.
Add flour and baking soda and combine thoroughly. (Noticing a pattern here?)
Add buttermilk slowly and combine thoroughly until smooth.
Fill muffin cups 3/4 full with batter and bake for 20-25 minutes.
Cool the cupcakes in the tins for 10 minutes.
Remove from the tins and cool completely on a wire rack before filling and icing.
Gettin’ frosty!
For best results with the frosting, use the wire whisk attachment on your mixer and have all the dairy cold.
Either sift powder sugar or pour sugar into a bowl and mash with the back of a spoon to remove lumps.
Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium-high and beat for another 3-4 minutes.
Blend in vanilla.
Add tablespoons of cream gradually and continue to beat on medium-high speed for several minutes more, until light, fluffy and smooth.
Mixture will have a pearly sheen and perfect spreading consistency. Do not refrigerate before frosting cupcakes.
To assemble the most amazing cupcake you will ever eat:
Cut a cone shape out of the top of the cupcake.
Look! A place to put pudding!
cutcone.jpg)
Cut the point off the cone. You can eat it if you like. MMMM. Good, huh?
Tunnel out a little more of the cake inside if you like.
Fill cake with pudding…
like this.
Replace top.
Get a big load of frosting on a knife (Betty just uses a butter knife).
Swirl frosting in a circular motion and make pretty.
Decorate as desired.
To get the look of those fancy store-bought cupcakes, heap on the frosting for maximum height!
Search terms: betty #29, chocolate cupcake recipe, chocolate pudding recipe, vanilla butter cream frosting recipe, buttermilk cupcake recipe, pudding filled cupcake recipe, vanilla icing recipe, vanilla frosting recipe, birthday cupcakes, birthday cupcake recipe, cupcakes for a kid’s party, best cupcake recipe
Link to the Sec. 170(c) Birthday Cupcakes video.
Link to the accompanying Sec. 170(c) Birthday Cupcakes blog post.
Link to the full Average Betty Archive.
Entry Filed under: Recipes
39 Comments Add your own
1. Scoobydoodt | October 15th, 2007 at 11:16 am
I just found out about your show through pictures of you on CC Chapman Flickr pages. The cupcake podcast was the first one I have seen and I love this a lot. Great production, good content, and perfect editing. The length is perfect too. Keep on cooking Betty this podcast is hot hot hot!!! Great stuff Betty!!! Thank you
2. Average Betty | October 15th, 2007 at 12:35 pm
Hey Scoobydoodt! It is a pleasure to meet you! Thanks for checking out my podcast and all of the wonderful compliments!
I met CC at the PNME - didn’t have much time to chat, but he is a very cool guy and a great talent. I’ll be sure to let him know you stopped by because of his pics of me
Do you like to cook or are you more about the eating?
xo,
Betty
3. kataz | October 16th, 2007 at 10:48 am
Hi average gal, just watched my first show, what a hoot, so enjoyed it. Went out a bought the fixins for the cup cakes for a work party this week. Then glued myself to the computer to watch earlier segments. Your a breath of fresh air, keep them coming.
Thanks for the laugh!!!!!
4. Average Betty | October 16th, 2007 at 11:49 am
Hey kataz! How exciting for this average gal to think that an office full of people will be eating my little cupcakes! The pressure is on… let me know how they turn out and don’t hesitate to ask if anything about the recipe is unclear.
And, if people don’t like the cupcakes - just tell them they were a Rachel Ray recipe
Hee Hee!
Thank you for stopping by - I’m working on a new one right now… hope you are gearing up for Halloween!
Cheers,
Betty
5. Michel | October 18th, 2007 at 9:42 am
Perfect Timing - My boyfriends 12 year old is turning 13 this week and I have the honor of making her cupcakes. I am sure to sore some big points. Thanks M.
6. Average Betty | October 18th, 2007 at 1:59 pm
Hi Michel!
Happy Birthday to the NEW TEENAGER! How exciting! I really hope she loves the cupcakes! If you have any questions about the recipe, please ask! And of course I’d love to know how they turn out!
Have a fantastic party!
xo,
Betty
7. sihui | November 13th, 2007 at 6:30 pm
Hi betty, I am from singapore and my senior’s birthday i like this sunday, i do not have an oven so i was thinking of making this cupcake for her the day before at my friend’s house. can the cupcake be kept in the fridge overnight? and may I know how long the cupcake can be kept? by the way the vedio rocks… ^^
loves from singapore^^
8. Average Betty | November 13th, 2007 at 6:57 pm
Hi sihui! Thank you for the sweet words! How wonderful to hear from you! And how exciting to hear that you will be making my cupcakes for your senior’s birthday. Please extend my warmest wishes for a happy day!!
Here is what I think: For best results, make the cupcakes (baked with frosting and filling) and have them ready to go for the party by storing them in an air-tight container at room temperature. You can store them like this for 2 days.
If it is very hot weather, you can bake the cupcakes and store in refrigerater in an airtight container. There will be some variation in texture of frosting (not as creamy) and the cupcake will be more dense.
What you could do, is bake the cupcakes at your friends house the night before (store at room temp) and fill and decorate them the day of the party.
If you have leftovers after the party, they will keep for about two days at room temperature in an air-tight container or in the fridge for about a week.
I hope this helps! Please let me know if you have any more questions… and please let me know how the party goes!
xoxoxo,
Betty
9. Dewshine | November 24th, 2007 at 2:11 am
Hey ho Betty!
I just saw your videos on Yahoo videos and i’m really impressed, you have a lot of imagination and great recipies! I’m from Romania and i gotta impress my mother-in-law to be. I figured bringing some cupcakes (which are pretty rare here!) for the little kids would show what a good housewife I could be xD
Wonder if i could use that regular packaged pudding dust to make the pudding filling, cause i manage to get clumps even into that. So I’m afraid it’ll be all clumpy if I make it myself
But anyhow thanks alot for the great show, i’m looking for your podcast already!
Cheers!
Dew.
10. Average Betty | November 24th, 2007 at 1:14 pm
Hi Dew!
So nice to meet you, thanks for coming over from Yahoo! You can certainly use the packaged pudding! If you wanted to go an even easier route, I’ve seen pudding already made in the dairy case at my supermarket that would work, too!
A trick you can do, to make the pudding taste a little more “homemade” is stir in 1/2 tsp of vanilla extract.
These cupcakes are sure to impress your mother-in-law to be and make for a bunch of happy kids! Let me know how they turn out!
Cheers,
Betty
11. summer in Illinois | June 15th, 2008 at 10:10 am
Betty,
Had a party for my 1 year old today—-found your cupcake recipe and video online and thought I just had to try them. Most everything turned out well—however, the pudding recipe didn’t. The ingredients list 1 cups fat free milk and 1/3 half and half. Is it truly 1 cup milk and 1/3 cup half and half. I watched your video–and there is no mention of the half and half so I omitted. I would love to try them again because they sound amazing—I would appreciate your input.
Summer in Illinois
12. Average Betty | June 15th, 2008 at 10:49 am
Hi summer in Illinois!
Happy Birthday to your 1 year old! Gosh, I’m so sorry to hear the pudding didn’t turn out!
Yes, the recipe is indeed 1 cup fat-free milk and 1/3 cup half-n-half. You could also use all regular milk , but 1 1/3 cups *total liquid* is the key.
I do it this way because I usually have fat free milk and half-n-half on hand. The pudding needs a little more fat than the fat-free milk provides, so I mix it with half-n-half.
I’m sorry for any confusion and I *really appreciate* you writing - cuz if anyone else has this question… you’ve helped answer it for them!
I’d love to hear that you give the pudding another whirl… let me know if you do!
Cheers,
Betty
13. Summer time gal | June 18th, 2008 at 4:22 pm
Hey Betty!
I think your WAY more than an average girl. I love your recipes becuase they teach you how to cook and have fun too! I’m going to make these cupcakes for my birthday party and just thinking about them makes my mouth water! You go girl!
Urs till the cake walks,
Lilly
14. Cristina | July 31st, 2008 at 8:42 am
Hi! I’m an Italian girl and I attend a Vocational Hotel and Catering school. I come from Videojug.com because this recipe is very interesting. Thank you, I’ll daze everybody!
15. Average Betty | August 2nd, 2008 at 8:01 am
Hi Cristina!
I’m so glad you came here from VideoJug all the way via Italy! I really hope you like them… let me know how they turn out!!
Cheers,
B
16. Ashley | August 20th, 2008 at 6:26 am
Hey Betty!
This recipe looks fantastic, I can’t wait to make these!
I do have a couple of questions though…
Firstly, for the cupcakes, I couldn’t seem to find all purpose flour at the supermarket.
Would it be possible to use plain flour instead?
And also, the buttermilk…I don’t know if it goes by a different name here but I couldn’t seem to find it. Is there an alternative?
Also, for the cake recipe, it says one stick of butter is needed. And I think the average sizes of butter sticks varies between America and England, so could I ask how many grams of butter that is?
And finally! Is it necessary to use an electric cake mixer? Could I use an electric hand whisk instead?
Looking forward to your reply (so I can hurry up and make these little beauties!).
Yours,
Ashley.
17. Average Betty | August 20th, 2008 at 8:48 am
Hi Ashley!
I’m so excited for you to try my cupcakes… all the way in England! Great questions!
About the flour. I think “all-purpose-flour” is plain flour. (From Wikipedia: All-purpose or plain flour is a blended wheat flour with an intermediate gluten level, which is marketed as an acceptable compromise for most household baking needs.)
Hmmm… I don’t know of another name for buttermilk and it really does add something special to these cupcakes. I find it in the dairy case next to the half-n-half. If you can’t find it there are a few alternatives (that I have read about but never tried):
Add 1 tablespoon of vinegar or 1 3/4 teaspoons cream of tartar to each cup of regular milk. Allow to sit for ten minutes before using.
You can also mix equal parts of sour cream and milk. Or a low-fat substitute can be made by mixing equal parts of skim milk and low-fat yogurt.
THANK YOU for the question about the butter! It is 1/2 cup (4 oz or 113.4 grams). As you can see, I altered the recipe up there thanks to you!
As far as the mixer v. electric hand whisk, I think that will be fine. The cake batter comes together fairly easily. It’s the frosting you will need to whip and get a lot of air into.
Hope this helps - if you can, take a photo of your cupcakes so I can put it on the homepage
Cheers,
Betty
18. derbas | November 2nd, 2008 at 5:20 pm
You’re last post was a huge help,to me also!
]
I’m from Australia so our terminology is quiet different.
‘all-purpose-flour’, ‘buttermilk’ and the butter stick
were confusingbut you cleared it up for me [im going
to make it now
Thanks again.
19. Average Betty | November 3rd, 2008 at 2:30 pm
Hi derbas!
I’m so glad these differences have come up! I’m learning a lot from all of you…
I hope your cupcakes turn out great! Take a picture and send it in! I’d love to see how they turn out
Cheers,
Betty
20. Ana | November 25th, 2008 at 12:41 pm
Hi Betty!! I’m a brazilian girl and I come from Videojug.com, I thogth this recipe very interesting.
I really want try to do it, but I ‘m with some problems.
Like the girl said before, the average sizes varies, and I couldn’t find what is ‘3 1/2 ounce unsweetened chocolate’. Could you say me how many grams or cups that is??
And, one more little thing, What is ‘large eggs’?? I couldn’t find this too. I thought could be white of an egg, is that??
Sorry, for my stupid questions, hee hee and thank you for your attention!!! =)
oh, and I really like you, you’re very nice!!!
Best regards, xxoo
Ana.
21. Average Betty | November 25th, 2008 at 2:42 pm
Great questions, Ana!
3 1/3 ounces unsweetened chocolate is about 100 grams or a little less than 1/2 cup. The unsweetened chocolate is chocolate used for baking here in the States. It looks like a candy bar - but does not taste like one! Here is a link to the product I probably used:
http://brands.kraftfoods.com/BakersChocolate/BakersBrands.htm
I put a note under the 4th photo from the top of the page where the baking squares are pictured. They come in ounce sized squares, so I used 3 and 1/2 of them.
They label eggs by size here in the US. So, most recipes say use a “large” egg. But, really, it’s just an ordinary, normal-sized egg. And, it’s the whole egg, not just the whites in the cupcake batter.
The pudding recipe calls for just the yolks of two eggs.
I’m so glad you wrote and asked these great questions! I hope that I have helped you - I know your questions will help others!
Let me know if there is anything else you need to know and send me a picture of your cupcakes! betty@averagebetty.com
Good luck!
Betty
22. Ana | November 25th, 2008 at 3:35 pm
Hey!!! thank you very much!! You’re so sweet!!!
And certainly, I’ll send the picture!!
I do love you and the music of the videos are great!!!
xxoo
Ana
23. Sarah | March 19th, 2009 at 4:53 am
Hi Betty,
This recipe look delish!!! I offered to make them for my father-in-law who is turning 50 this Friday for the big birthday party!! I am panicking because I went to the supermarket, they didnt know what half n’ half is, neither do I… is there a replacement recipe or a different name?? I tried searching on the internet, would it be buttermilk by any chance??
Thanks a lot,
Sarah
xxx
24. Average Betty | March 19th, 2009 at 7:21 am
Hi Sarah!
Happy 50th to your father-in-law!
Half-n-half is also known as half-cream. It is not buttermilk (which goes into the cupcake batter). It is a mixture of one part whole milk and one part cream.
For the pudding filling, you can use all whole milk (1 1/3 cup) if you want to instead of the half-n-half (or half cream).
Hope this helps…
Cheers,
Betty
25. Sarah | March 19th, 2009 at 3:47 pm
Thank you so much Betty, you’re a star!! I hope they turn out looking as yummy as yours!!
x
26. Birthday Cupcakes | ictle&hellip | June 21st, 2009 at 11:50 pm
[…] http://www.averagebetty.com/?p=130 […]
27. Kale | July 1st, 2009 at 8:36 pm
Thanks for the awesome recipe you rock! I love your explanations as I was reading your recipe I would ask “why does she do that” and then you would answer my question how novel thank you!
28. Average Betty | July 1st, 2009 at 8:58 pm
Hi Kale! Thanks for dropping by! I’m so happy the recipe was informative for you… I’m always around and happy to answer questions - so if you’ve got em’… fire away!
Cheers,
Betty
29. brooklyn | August 1st, 2009 at 12:21 pm
CAN YOU TELL ME HOW TO MAKE………………..
FRITTLERS
30. Average Betty | August 1st, 2009 at 12:25 pm
Hi brooklyn!
Do you mean fritters? Here is my recipe: http://www.averagebetty.com/?p=177
They are savory - not sweet. Does this help?
Cheers,
Betty
31. Lau | September 8th, 2009 at 6:10 pm
These look delicious!
32. Average Betty | September 11th, 2009 at 8:16 am
Thanks, Lau! Hope you give em a try!!
33. Jam | September 24th, 2009 at 8:23 am
Hi betty! I am so glad I tried your recipe minus the pudding (due to lack of time!)! Nonetheless, it’s sooooo delicious! Thanks for sharing your recipe! I just colored my frosting PINK as requested by my housemates!
Cheers!!!
34. Average Betty | September 24th, 2009 at 1:26 pm
Hi Jam!
Thank you so much for trying my recipe and dropping by the site!! It makes my day to think you enjoyed my cupcakes with your housemates <3 And, don’t worry… I enjoy them all the time minus the pudding hee, hee!
Cheers,
Betty
35. Tiffany | October 6th, 2009 at 12:16 pm
Betty! great cupcakes! i just finished making some
do you recommend putting them in the refrigerator if they won’t be eaten until tomorrow night?
Please reply.
Thanks!
-T
36. Average Betty | October 6th, 2009 at 12:23 pm
Woo Hoo, Tiffany!! How exciting
Thanks for trying my recipe!!
Have you already frosted them? If you have, put them into an airtight container overnight. Make sure they are in a cool area of your kitchen.
You *can* refrigerate them if you want, but the frosting won’t be as creamy.
Hope this helps!
Cheers,
Betty
37. Michi | October 8th, 2009 at 4:24 pm
so i found your cupcake recipe about a year ago, and these are the ONLY cupcakes that i ever make.. I dont trust the others and these always turn out great!!
38. Average Betty | October 9th, 2009 at 9:18 am
Michi! Your comment has made my day! Thank you so much for writing and letting me know you love the cupcakes!!
I am working on a vanilla cupcake recipe; any requests?
Cheers,
Betty
39. sj | December 17th, 2009 at 9:08 am
this is the best cupcakes i have served in the internet for the whole day !!!
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