Just when I thought I couldn’t cram anymore chocolate into a cup cake it occurred to me that I should fill the cupcake with chocolate pudding!
3 ounces unsweetened chocolate (chopped)
1/2 cup butter
2 1/4 cups packed brown sugar
1 1/2 teaspoons vanilla extract
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup water
1 cup sour cream
Instant chocolate pudding or your favorite home made pudding recipe.
1/2 cup butter
4 ounces unsweetened chocolate chopped
3 3/4 cups icing sugar
Cream as needed
2 tsp vanilla extract
In a double boiler or in your chocolate melter melt the chocolate. Mix wet ingredients adding chocolate last. Next mix dry ingredients and add them to the wet mix 1/3 at a time. Pour mix into a Ziploc bag and snip off the corner so that you can pipe it into cupcake liners without mess. Bake at 350° for 18-25 minutes or until a toothpick inserted near the center comes out clean.
Directions for the frosting
Melt the butter and chocolate in a double boiler or in your chocolate melter. Allow the chocolate to cool while you mix the other ingredients. Once the ingredients are mixed slowly add the chocolate and keep mixing the icing until it becomes the consistency that you are looking for.
Make the pudding according to the package instructions and pipe into the center of each cupcake using the longer tip for fillings. Pipe just until you feel resistance and then you should notice that the cupcake has a good weight to it.
Pipe a chocolate frosting swirl on top and garnish with your favorite chocolate candies and maybe even some grated chocolate. All that’s left to do after that is enjoy!