Back to Mexican Chocolate-Pudding-Filled Cupcakes
All Reviews for Mexican Chocolate-Pudding-Filled Cupcakes
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 1/2 dozen
3135_040408_cupcakes.jpg
Ingredients
Ingredient Checklist
2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsalted butter, softened
1/2 cup egg yolks
1 cup milk, warmed
2 1/4 teaspoons pure vanilla extract
Mexican Chocolate Pudding
Chocolate Buttercream Frosting
Gold petal dust (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 1/2 dozen
3135_040408_cupcakes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 1/2 dozen
Recipe Summary
Yield: Makes about 1 1/2 dozen
Yield: Makes about 1 1/2 dozen
Makes about 1 1/2 dozen
3135_040408_cupcakes.jpg
3135_040408_cupcakes.jpg
Ingredients
Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces unsalted butter, softened
- 1/2 cup egg yolks
- 1 cup milk, warmed
- 2 1/4 teaspoons pure vanilla extract
- Mexican Chocolate Pudding
- Chocolate Buttercream Frosting
- Gold petal dust (optional)
Directions
Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.
Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.
Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.
Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.
Reviews (19)
Add Rating & Review
23 Ratings
5 star values:
8
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
0
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Reviews (19)
Add Rating & Review
23 Ratings
5 star values:
8
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
0
Add Rating & Review
23 Ratings
5 star values:
8
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
0
23 Ratings
5 star values:
8
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
0
23 Ratings
5 star values:
8
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
0
- 5 star values:
- 8
- 4 star values:
- 5
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
10/22/2013
Wow. These cupcakes are fantastic! Moist and buttery and super light! I was looking for a basic cupcake and they seemed easy enough. I had some leftover frosting to use up, but I will tell you that I ate them plain. They are that delicious!
Martha Stewart Member
Rating: Unrated
04/11/2010
These definitely took some extra work, but I overheard some of my guests saying they were going to try to bring some home in their purses, so they must have been a hit. Delicious!
Martha Stewart Member
Rating: Unrated
03/19/2009
The pudding was absolutely delicious! But my cupcakes sank :(
Martha Stewart Member
Rating: Unrated
08/22/2008
gramofash---it's reg. sugar.
The gold dust can be found at any local cake supplier or just google "gold luster dust". Hope that helps
Martha Stewart Member
Rating: Unrated
08/22/2008
Does ayone know where the gold dust came from. I heard New York something? Thanks
Martha Stewart Member
Rating: Unrated
05/04/2008
The cupcake holders are found here in USA so that will save postage.
Just type in confectionery/house and there they are after you click on cup cake holders. The colors are outstanding. I hope this helps someone.. Suzanne
Martha Stewart Member
Rating: Unrated
04/16/2008
Since I read comments that it was too sweet, I decided to forgo the pudding all together and it's good. Love the buttercream and will try to use this cupcake recipe to make an actual cake for a party.
Martha Stewart Member
Rating: Unrated
04/08/2008
What gives? Some of the measurements for the pudding are different on the show vs. here. Does anyone know the right measurements for the cornstarch and the butter? Thanks!
Martha Stewart Member
Rating: Unrated
04/08/2008
much better the next day!
still I find the cake only so so but I'm much happier. Honestly I'd think you'd be fine making a good yellow box cake with the pudding and the frosting you can't tell the difference!
I'm not usually a semi-homemade person but..... a dozen eggs and a lot of time for a so so cake
Martha Stewart Member
Rating: Unrated
04/07/2008
I'm a little disappointed. I love the pudding and will make again. The cake is only so so. Very moist but nothing special. I made the frosting and it is just too sweet for me and I don't think it works well with the pudding. I'll taste one later after they sit in the fridge for awhile since often the 1st taste after baking is never good to me, the baker. It was a lot of work for an ok/good.
Martha Stewart Member
Rating: Unrated
04/07/2008
The cupcake liners used by How Sweet It Is are from Confectionary House,
http://www.confectioneryhouse.com/home.php?cat=648
Martha Stewart Member
Rating: Unrated
04/05/2008
I too would love to know the recipe for cupcakes with Nutella. Please tell!
Martha Stewart Member
Rating: Unrated
04/05/2008
Watching Friday's show I heard one of the girls say something about making cup cakes with Nutella. Is there a recipe for those on your web site? Thanks
Martha Stewart Member
Rating: Unrated
04/05/2008
Enjoyed the cupcake week! Those colorful cupcake liners used by HOW SWEET IT IS....Martha, you said were from an Australian supplier? Can you share the name/contact info for this supplier? I did a search and found a Company by the name of Bakers Cups Australia? Is that the Company they use? Anxious to try making some of these soon. Thank You. Conrad in Burbank CA
Martha Stewart Member
Rating: Unrated
04/05/2008
The name of the chocolate used in the pudding is Chocolate Ibarra, it is made in Guadalajara, Mexico and it's delicious even only with milk, just let it disolve in hot milk and then mix it. Hope you enjoy !
Martha Stewart Member
Rating: Unrated
04/04/2008
use Ibarra or abuelita which is made by nestle and both should be in most supermarkets in the Latin section.
Martha Stewart Member
Rating: Unrated
04/04/2008
Where does Martha keep the sources for items for her show now? For example, the name of the mexican chocolate used for the pudding?
Martha Stewart Member
Rating: Unrated
04/04/2008
I was inspired by the show to make these unique cupcakes. It took awhile, but each component turned out deliciously. I'll definitely use the buttercream frosting for other baking projects. One word of caution - the frosting and pudding can be a bit on the rich side when paired, so use sparingly.
Martha Stewart Member
Rating: Unrated
04/04/2008
Is that powder suger or reguler sugerfor the frosting
Martha Stewart Member
Rating: Unrated
10/22/2013
Wow. These cupcakes are fantastic! Moist and buttery and super light! I was looking for a basic cupcake and they seemed easy enough. I had some leftover frosting to use up, but I will tell you that I ate them plain. They are that delicious!
Rating: Unrated
Rating: Unrated
04/11/2010
These definitely took some extra work, but I overheard some of my guests saying they were going to try to bring some home in their purses, so they must have been a hit. Delicious!
Rating: Unrated
03/19/2009
The pudding was absolutely delicious! But my cupcakes sank :(
Rating: Unrated
08/22/2008
gramofash---it's reg. sugar.
The gold dust can be found at any local cake supplier or just google "gold luster dust". Hope that helps
Does ayone know where the gold dust came from. I heard New York something? Thanks
Rating: Unrated
05/04/2008
The cupcake holders are found here in USA so that will save postage.
Just type in confectionery/house and there they are after you click on cup cake holders. The colors are outstanding. I hope this helps someone.. Suzanne
Rating: Unrated
04/16/2008
Since I read comments that it was too sweet, I decided to forgo the pudding all together and it's good. Love the buttercream and will try to use this cupcake recipe to make an actual cake for a party.
Rating: Unrated
04/08/2008
What gives? Some of the measurements for the pudding are different on the show vs. here. Does anyone know the right measurements for the cornstarch and the butter? Thanks!
much better the next day!
still I find the cake only so so but I'm much happier. Honestly I'd think you'd be fine making a good yellow box cake with the pudding and the frosting you can't tell the difference!
I'm not usually a semi-homemade person but..... a dozen eggs and a lot of time for a so so cake
Rating: Unrated
04/07/2008
I'm a little disappointed. I love the pudding and will make again. The cake is only so so. Very moist but nothing special. I made the frosting and it is just too sweet for me and I don't think it works well with the pudding. I'll taste one later after they sit in the fridge for awhile since often the 1st taste after baking is never good to me, the baker. It was a lot of work for an ok/good.
The cupcake liners used by How Sweet It Is are from Confectionary House,
http://www.confectioneryhouse.com/home.php?cat=648
Rating: Unrated
04/05/2008
I too would love to know the recipe for cupcakes with Nutella. Please tell!
Watching Friday's show I heard one of the girls say something about making cup cakes with Nutella. Is there a recipe for those on your web site? Thanks
Enjoyed the cupcake week! Those colorful cupcake liners used by HOW SWEET IT IS....Martha, you said were from an Australian supplier? Can you share the name/contact info for this supplier? I did a search and found a Company by the name of Bakers Cups Australia? Is that the Company they use? Anxious to try making some of these soon. Thank You. Conrad in Burbank CA
The name of the chocolate used in the pudding is Chocolate Ibarra, it is made in Guadalajara, Mexico and it's delicious even only with milk, just let it disolve in hot milk and then mix it. Hope you enjoy !
Rating: Unrated
04/04/2008
use Ibarra or abuelita which is made by nestle and both should be in most supermarkets in the Latin section.
Where does Martha keep the sources for items for her show now? For example, the name of the mexican chocolate used for the pudding?
I was inspired by the show to make these unique cupcakes. It took awhile, but each component turned out deliciously. I'll definitely use the buttercream frosting for other baking projects. One word of caution - the frosting and pudding can be a bit on the rich side when paired, so use sparingly.
Is that powder suger or reguler sugerfor the frosting
All Reviews for Mexican Chocolate-Pudding-Filled Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mexican Chocolate-Pudding-Filled Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
