Milk-Chocolate Pudding Cupcakes

Recipe source: Martha Stewart | February 2016
Photo by Pamela M.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Adapted from marthastewart.com

Ingredients

  • Cupcakes:

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1 1/2

    teaspoons coarse salt

  • 1 1/2

    sticks unsalted butter, room temperature

  • 1 1/3

    cups sugar

  • 3

    large eggs, room temperature

  • 1 1/2

    teaspoons pure vanilla extract

  • 3/4

    cup whole milk

  • 5

    ounces bittersweet chocolate (61 percent cacao), melted and cooled

  • Milk-Chocolate Pudding

  • Milk-Chocolate Ganache

  • Chocolate Curls, for serving (optional)

  • Milk-Chocolate Pudding:

  • Makes 1 1/2 cups

  • 1/4

    cup sugar

  • 2

    tablespoons plus 1 teaspoon cornstarch

  • 1

    tablespoon Dutch-process cocoa powder

  • 1/4

    teaspoon coarse salt

  • 1 1/4

    cups whole milk

  • 1

    large egg yolk

  • 1

    teaspoon pure vanilla extract

  • 3

    ounces milk chocolate, coarsely chopped (2/3 cup)

  • Milk-Chocolate Ganache:

  • Makes: 1 Cup

  • 1/2

    cup heavy cream

  • 2

    tablespoons corn syrup

  • 8

    ounces milk chocolate, coarsely chopped (1 1/2 cups)

Directions

Cupcakes: 1. Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate. 2. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.) 3. Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake; top with chocolate curls. Refrigerate at least 15 minutes before serving. Milk-Chocolate Pudding: In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight. Milk-Chocolate Ganache: In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate in a heatproof bowl and let stand 5 minutes. Whisk until smooth. Let stand until mixture has a thick, pourable consistency, about 5 minutes more. Use immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: