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Milk-Chocolate Pudding Cupcakes

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Recipe source: Martha Stewart | February 2016

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Rate this recipe 4.5/5 (14 Votes)
Milk-Chocolate Pudding Cupcakes 1 Picture

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)

Details

Servings 18
Adapted from marthastewart.com

Preparation

Step 1

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.

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