Easy Chocolate Pudding Cupcakes*

By srumbel

Easy Chocolate Pudding Cupcakes are an addictively good dessert you can whip up in no time!
from whitelightsonwednesday.com

Ingredients

• Labor Frosting:
• 1 1/3 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt Coupons
• One 3.9 ounce package instant chocolate pudding mix
• 3 tablespoons unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk
• 12-ounces semi sweet chocolate chips
• 1 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla
• 1 1/2 cups chocolate-hazelnut spread (I LOVE Reese's spread for this)
• 1 tub (3 cups) COOL WHIP whipped topping (store-bought or homemade)
• Topping:
• Rainbow sprinkles or chocolate jimmies

Details

Preparation time 75mins
Cooking time 100mins

Preparation

Step 1

Cupcakes:

Preheat oven to 350 degrees F.
In a medium mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt, and pudding mix until combined.
In a large mixing bowl, beat together the butter and sugar for 1-2 minutes or until pale and fluffy. Add the eggs and vanilla, mix until smooth.
Add half of the cocoa mixture to the butter mixture and mix. Pour in the milk and mix until incorporated. Add the other half of the cocoa mixture and beat until combined and smooth, scraping the sides of the bowl as needed.
Add the chocolate chips to the batter and mix by hand until incorporated.
Line two muffin tins with cupcake liners and fill each cup about 2/3 full with batter. (I like to use a cookie scoop to portion the batter.)
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Carefully remove cupcakes from the oven. Let cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.

Labor Frosting:

In a medium mixing bowl, beat together butter, vanilla, and chocolate-hazelnut spread.
Sift in the powdered sugar. Mix until combined and smooth. Then fold in the whipped topping.
Transfer the frosting to a piping bag and frost the cooled cupcakes.
Top the cupcakes with sprinkles if desired. Serve immediately or store in the refrigerator in an air tight container.

Serves: about 24 cupcakes