Ingredients and Weight:
For the Chocolate Cake:
- All-purpose flour: 1 3/4 cups (220 grams)
- Granulated sugar: 1 1/2 cups (300 grams)
- Unsweetened cocoa powder: 3/4 cup (75 grams)
- Baking soda: 1 teaspoon (5 grams)
- Baking powder: 1 teaspoon (5 grams)
- Salt: 1/2 teaspoon (2 grams)
- Buttermilk: 1 cup (240 milliliters)
- Vegetable oil: 1/2 cup (120 milliliters)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5 milliliters)
For the Chocolate Pudding Filling:
- Instant chocolate pudding mix: 1 box (3.4 ounces or 96 grams)
- Milk: 2 cups (480 milliliters)
- Cream cheese: 8 ounces (226 grams), softened
For the Whipped Cream Frosting:
- Heavy whipping cream: 1 cup (240 milliliters)
- Powdered sugar: 1/2 cup (60 grams)
- Vanilla extract: 1/4 teaspoon (1 milliliter)
Preparation Time:
Cooking Time:
- 25 minutes for the cupcakes
- 15 minutes for the pudding filling
Difficulty Level:
Preparation Method Steps:
For the Chocolate Cake:
- Preheat oven to 350°F (175°C). Line a muffin tin with 8 cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin liners and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin.
For the Chocolate Pudding Filling:
- In a medium bowl, whisk together the pudding mix and milk.
- Let stand for 1 minute or until thickened.
- In a separate bowl, beat the cream cheese until smooth.
- Gradually add the pudding mixture to the cream cheese, beating until well combined.
- Transfer the filling to a piping bag fitted with a round tip.
For the Whipped Cream Frosting:
- In a medium bowl, whip the heavy whipping cream until stiff peaks form.
- Gradually add the powdered sugar and vanilla extract, beating until well combined.
Assembly:
- Cut a cone-shaped hole in the center of each cupcake.
- Pipe the chocolate pudding filling into the holes.
- Frost the cupcakes with the whipped cream frosting.
Nutritional Information:
- Calories: Approximately 350 per cupcake
- Carbohydrates: 45 grams
- Fat: 20 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and decadent chocolate flavor
- Moist and fluffy cupcakes
- Creamy and smooth chocolate pudding filling
- Light and airy whipped cream frosting
User Comments:
- "These cupcakes are to die for! The combination of the chocolate cake, pudding filling, and whipped cream frosting is perfect."
- "I love the moistness of the cupcakes and the rich flavor of the pudding filling."
- "The whipped cream frosting is the perfect finishing touch to these decadent cupcakes."
- "I made these cupcakes for a party and they were a huge hit!"
- "I'm not a huge fan of chocolate, but even I loved these cupcakes. They're so delicious!"
Special Precautions and Tips:
- Make sure that the cupcakes are completely cool before filling them with the pudding, otherwise the pudding will melt.
- If you don't have a piping bag, you can use a spoon to spread the pudding filling and frosting on the cupcakes.
- If desired, you can decorate the cupcakes with chocolate shavings, sprinkles, or fresh fruit.
