CFS CHOCOLATE PUDDING CUPCAKES

By carvalhohm

Ingredients

• 1 1/4 CUP OF ALL PURPOSE FLOUR
• 2 TBSP OF COCOA POWDER
• 1/2 TSP OF BAKING POWDER
• 1/2 TSP OF BAKING SODA
• 1/4 TSP OF SALT
• 1/2 STICK UNSALTED BUTTER (ROOM TEMPERATURE)
• 3/4 CUP OF GRANULATED SUGAR
• 3/4 CUP OF BUTTERMILK
• 1 EGG
• 1 TSP OF PURE VANILLA EXTRACT
• 1 SMALL CONTAINER OF CHOCOLATE PUDDING

Details

Adapted from drg-lm-jo.150m.com

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. PLACE LINER IN MUFFIN TIN AND SIT TO ONESIDE.

IN MEDIUM BOWL, ADD IN YOUR FLOUR, COCOA POWDER, BAKING POWDER, BAKING SODA AND SALT. MIX TOGETHER WITH A WHISK OR SIFT TOGETHER WITH YOUR SIFTER. SIT TO ONE SIDE.

IN YOUR MIXING BOWL, CREAM YOUR BUTTER AND SUGAR TOGETHER. NOW ADD IN YOUR BUTTERMILK, EGG, VANILLA EXTRACT AND PUDDING. CONTINUE MIXING UNTIL UNIFORM.

ADD IN YOUR DRY MIXTURE, SLOWLY. MIX UNTIL UNIFORM.

USE REGULAR SIZED ICE CREAM SCOOP TO PUT YOUR BATTER INTO YOUR LINERS -2/3 THE WAY FULL. PLACE IN OVEN AND LET BAKE FOR 20 MINUTES. LET COMPLETELY COOL BEFORE ICING.

*TIP-TAKE CUPCAKES OUT OF BAKING TIN SO THEY CAN COOL FASTER.
CHOCOLATE WEDDING CAKE FROSTING:

1 1/2 LBS. CONFECTIONER'S SUGAR
6 OZ. CAN WHITE CRISCO SHORTENING
2 TBSP OF UNSALTED BUTTER (ROOM TEMPERATURE)
1/2 C. WARM WATER
3-4 TBSP OF COCOA POWDER
DASH OF SALT
1 TSP VANILLA
MAKING YOUR ICING:

IN SEPARATE BOWL, COMBINE ALL INGREDIENTS TOGETHER WITH LARGE SPOON UNTIL UNIFORM. IF TOO THIN, ADD MORE POWDERED SUGAR. IF TOO THICK, ADD MORE WATER. PLACE IN DECORATING UTENSIL AND DECORATE THE TOP HOWEVER YOU SEE FIT.

*OPTIONAL - CHOCOLATE JIMMIES FOR ADDED DECORATION.
YIELD: 12 CUPCAKES.