Triple Chocolate Pudding Cupcakes

Its that time of the month when all my thoughts turn toward chocolate and I had a cupcake recipe I wanted to try. The last time I made it, I used instant chocolate pudding mix. I find that the instant (vs cook and serve) pudding doesn’t have as much flavor and, since Michelle makes an awesome Cook and Serve Chocolate Pudding Mix, I used a half cup of that instead.

The resulting cupcakes are a little denser than those made with the instant but the chocolate flavor was amazing.

I did a mint chocolate frosting to use the bag of Bailey’s Irish Cream Baking Chips I had gotten at Easter and never used. As the frosting only called for half a bag, I put the other half in the cupcakes along with ½ cup of bittersweet chocolate chips.

Super delicious with just a hint of hint. The mint and bittersweet baking chips give an extra umph of chocolate, making these incredibly satisfying.

Cupcakes
1 ⅓ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 package chocolate pudding mix (½ cup)
3 tablespoons unsalted butter, softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
1 cup milk
12 ounces semisweet or bittersweet chocolate chips (2 cups)

Mint Chocolate Frosting

½ cup butter, softened
3 tablespoons peppermint schnapps (I used Leroux)
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
½ cup cocoa powder
2 tablespoons milk
1 cup Bailey’s mint baking chips

Preheat oven to 350 degrees F. Line two 12 cup muffin tins with cupcake liners.

In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and pudding mix.

In a large mixing bowl, beat together the butter and sugar for 1-2 minutes or until pale and creamy. Add the eggs and vanilla, mix until smooth.

Add half of the cocoa mixture to the butter mixture and combine. Pour in 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 in by hand.

Fill each cup about 2/3 full with batter. I used a ¼ cup measuring cup to portion out 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 before frosting.

While the cupcakes are cooling, beat butter, schnapps, vanilla and salt at medium speed with an electric mixer until creamy.

Gradually add powdered sugar alternately with milk, 1 tablespoon at a time, beating at low speed until blended and smooth after each addition. Beat cocoa and, once that is combined, stir in mint baking chips.

If frosting stiffens up too much before using, add in another teaspoon of milk and stir to loosen it back up.

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Chocolate Praline Cream Cheese Frosting

I had a craving for carrot cake cupcakes (the only way I like carrots!) but I also really wanted a hit of chocolate, so I’ve updated my earlier recipe with a tasty alteration. This praline cream cheese frosting will go on more baked goods, too.

Check out the original recipe for the cupcakes here HERE.

I replace 2 teaspoons of the vanilla extract with 2 teaspoons of Praline Liquor. It really raises the frosting to the next level, with a heady perfume of pecans.

These updated carrot cake cupcakes are very, very good.

Chocolate Praline Cream CheeseFrosting

2 (8-ounce) packages cream cheese, room temperature
1 stick butter, room temperature
3 1/2 cups powdered sugar
½ cup good quality cocoa (I used Droste)
4 teaspoons vanilla extract (or substitute 2 teaspoons Praline liquor)
1 teaspoon salt
1 cup chopped pecans

Add all ingredients, except nuts, into a medium bowl and beat until fluffy. Stir in the nuts. Spread frosting on top of each cupcake after it has cooled.

Very Chocolate Cupcakes

It is that time of the month and I’m craving chocolate and cake. But mainly chocolate. These cupcakes have the chocolate kicked up – first, by making a slurry of cocoa powder, bittersweet chocolate and coffee you get an intense taste of chocolate. The recipe also calls for bread flour as its added gluten development means more chocolate can be added than in a cupcake with all-purpose or cake flour (hat tip to America’s Test Kitchen for that trick). For even more flavor, I added cacao nibs to the cupcake batter and used Creme de Cacao instead of vanilla in the frosting.

cupcakes

Very Chocolate Cupcakes

4 ounces bittersweet chocolate, finely chopped (I used Ghiradelli)
1/3 cup high quality Dutch processed cocoa (I used Droste)
1 cup brewed coffee, hot
3/4 cup bread flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/4 cup cacao nibs (optional)

Place cocoa and chopped chocolate in a heatproof bowl. Pour coffee over and let stand 5 minutes before whisking. Mix until smooth and set aside to cool.

Preheat oven to 350 degrees F.

Line a 12 cup muffin tin with paper liners.

Sift together the flour, salt and baking soda. Stir in sugar.

In the bowl of a stand mixer, combine cooled chocolate, vegetable oil and eggs over medium low speed. Add in vinegar and vanilla and mix well. Add in the flour sugar mixture and beat until smooth. Stir in cacao nibs, if using.

Divide batter evenly among the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in pan for 10 minutes. Remove from pan and cool completely before frosting, about one hour.

 

Chocolate Cream Cheese Frosting

1 8 ounce package of cream cheese, softened
1/4 cup butter, softened
1/3 cup good quality cocoa powder
2 2/3 cups powdered sugar
1 teaspoon Creme de Cacao (or vanilla extract)

Sift together cocoa powder and powdered sugar – this step is important as it gets rid of any lumps in the sugar. Combine the butter and cream cheese in a stand mixer and mix until smooth. Reduce the speed to low and add in the cocoa and powdered sugar. Add Creme de Cacao and mix well.

Frost cupcakes. This recipe can easily frost 18 cupcakes, so you can be very generous with the 12 of the above recipe.

Carrot Cake Cupcakes

I bought the smallest bag of carrots I could find in the grocery store for a stew I was making and still had plenty left over. I had enough to make a carrot cake. As what I like best about carrot cake is the cream cheese frosting, I decided to make cupcakes so I could get lots of frosting per bite.

cupcakes

If you want to kick it up a notch, replace 2 teaspoons of vanilla extract with 2 teaspoons of Praline Liquor.

Carrot Cake

  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans

Frosting:

  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 stick butter, room temperature
  • 2 lbs powdered sugar
  • 4 teaspoon vanilla extract
  • 1 tsp salt
  • 1 cup chopped pecans

 

Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add carrots and pecans.

Pour into pans. Bake for 30 to 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on racks and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy. Stir in the nuts. Spread frosting on top of each cupcake.