Best Chocolate Cupcakes w/Cheesecake Pudding Filling

By srumbel

These cupcakes are one of the best chocolate desserts you will ever put in your mouth.
from eatcakefordinner.com

Ingredients

• Cheesecake Filling:
• Both the filling and frosting recipes have cooling/chilling time involved. Make sure to plan ahead.
• 1 1/2 c. all-purpose flour
• 1 c. sugar
• 1/4 c. unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. hot water
• 1/4 c. + 2 Tbl. vegetable oil
• 1 Tbl. distilled vinegar
• 1 1/2 tsp. instant coffee granules
• 1 1/2 tsp. vanilla
• 1 (3.4 oz.) pkg. Cheesecake instant pudding mix
• 2 c. milk
• 1 tsp. vanilla extract
• Chocolate Frosting:
• 1/4 c. (4 Tbl.) unsalted butter
• 3/4 c. sugar
• 1/2 c. unsweetened cocoa powder
• pinch of salt
• 1 tsp. instant coffee granules
• 1/2 c. + 2 Tbl. heavy whipping cream (no substitutes)
• 2 Tbl. sour cream (I used light)
• 1 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray. For the cupcakes: In a medium bowl combine flour, sugar, cocoa, baking soda and salt. In a separate bowl, combine hot water, oil, vinegar, instant coffee and vanilla; stir together and add to dry ingredients. Stir until just combined. A few lumps are okay. Divide between muffin cups, filling 2/3 full with batter. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean and top springs back when lightly touched. Makes around 12-14 cupcakes. Allow to cool completely.

For the Filling: In a medium bowl, combine pudding mix, milk and vanilla and whisk together until combined. Cover and refrigerate for at least 30 minutes before using.

For the Frosting: Melt butter in a medium saucepan over medium-low heat. Stir in the sugar, cocoa and instant coffee. Combine whipping cream, sour cream and vanilla and stir into sugar mixture. Stir until smooth and creamy (mine had a few small lumps that I couldn't get out). Continue heating until sugar is dissolved. Do not boil. Transfer to a bowl and allow to cool for several hours or until it's thick and fudgy looking. It will happen, just be patient.

To Prepare: Use a paring knife and cut a small chunk out of the top center of each cupcake. Slice off the very top of the chunk, so it's flat (see steps 4, 7, 8 and 9 of this post for a picture tutorial of this process - it's really easy). Fill cupcake with cheesecake filling and replace top. Spread chocolate frosting over the top. Garnish with colorful sprinkles, if desired. Store cupcakes in the refrigerator