Chocolate Pudding Frosted Cupcakes

Total Time:
1 hr 45 min
20 min
1 hr
25 min

24 cupcakes

  • Chocolate Cupcakes:
  • 1 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 3/4 cup Dutch process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 sticks (12 tablespoons) butter, room temperature
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2/3 cup freshly brewed coffee, cooled to room temperature
  • Chocolate Pudding Frosting, recipe follows
  • Chocolate Pudding Frosting:
  • 1 pint heavy whipping cream, very cold
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • One 3.9-ounce box dry pudding mix, chocolate fudge flavor
Watch how to make this recipe. Chocolate Cupcakes:
  • Preheat the oven to 350 degrees F.

  • Line two 12-cup muffin pans with cupcake liners and set aside.

  • Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

  • Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  • Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely.

  • Remove the cupcakes from the muffin pans and spread each with frosting.

Chocolate Pudding Frosting:
  • In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.

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    Easy Comfort Food Recipes