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Recipe courtesy of Trisha Yearwood
Chocolate Pudding Frosted Cupcakes
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 24 cupcakes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 290
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 71 mg
- Sodium
- 133 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 24 cupcakes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 290
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 71 mg
- Sodium
- 133 mg
Ingredients
Chocolate Cupcakes:
Chocolate Pudding Frosting:
Directions
- 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.
