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Mexican Chocolate-Pudding-Filled Cupcakes

This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.

  • yield: Makes about 1 1/2 dozen

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Ingredients

  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces unsalted butter, softened
  • 1/2 cup egg yolks
  • 1 cup milk, warmed
  • 2 1/4 teaspoons pure vanilla extract
  • Mexican Chocolate Pudding
  • Chocolate Buttercream Frosting
  • Gold petal dust (optional)

Directions

  1. Step 1

    Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.

  3. Step 3

    Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.

  4. Step 4

    Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.

  5. Step 5

    Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.

  6. Step 6

    Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.

Source
The Martha Stewart Show, April Spring 2008

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Reviews (19)

  • advelazquez 22 Oct, 2013

    Wow. These cupcakes are fantastic! Moist and buttery and super light! I was looking for a basic cupcake and they seemed easy enough. I had some leftover frosting to use up, but I will tell you that I ate them plain. They are that delicious!

  • yummycupcake 11 Apr, 2010

    These definitely took some extra work, but I overheard some of my guests saying they were going to try to bring some home in their purses, so they must have been a hit. Delicious!

  • ParisPastry 19 Mar, 2009

    The pudding was absolutely delicious! But my cupcakes sank :(

  • cyndi1207 22 Aug, 2008

    gramofash---it's reg. sugar.

    The gold dust can be found at any local cake supplier or just google "gold luster dust". Hope that helps

  • nls820 22 Aug, 2008

    Does ayone know where the gold dust came from. I heard New York something? Thanks

  • suzannecunningham_com 4 May, 2008

    The cupcake holders are found here in USA so that will save postage.
    Just type in confectionery/house and there they are after you click on cup cake holders. The colors are outstanding. I hope this helps someone.. Suzanne

  • igines 16 Apr, 2008

    Since I read comments that it was too sweet, I decided to forgo the pudding all together and it's good. Love the buttercream and will try to use this cupcake recipe to make an actual cake for a party.

  • cinful 8 Apr, 2008

    What gives? Some of the measurements for the pudding are different on the show vs. here. Does anyone know the right measurements for the cornstarch and the butter? Thanks!

  • miro224 8 Apr, 2008

    much better the next day!
    still I find the cake only so so but I'm much happier. Honestly I'd think you'd be fine making a good yellow box cake with the pudding and the frosting you can't tell the difference!
    I'm not usually a semi-homemade person but..... a dozen eggs and a lot of time for a so so cake

  • miro224 7 Apr, 2008

    I'm a little disappointed. I love the pudding and will make again. The cake is only so so. Very moist but nothing special. I made the frosting and it is just too sweet for me and I don't think it works well with the pudding. I'll taste one later after they sit in the fridge for awhile since often the 1st taste after baking is never good to me, the baker. It was a lot of work for an ok/good.

  • MSLO_Sara 7 Apr, 2008

    The cupcake liners used by How Sweet It Is are from Confectionary House,
    http://www.confectioneryhouse.com/home.php?cat=648

  • heatherwillow 5 Apr, 2008

    I too would love to know the recipe for cupcakes with Nutella. Please tell!

  • ajones7252 5 Apr, 2008

    Watching Friday's show I heard one of the girls say something about making cup cakes with Nutella. Is there a recipe for those on your web site? Thanks

  • justmela 5 Apr, 2008

    Enjoyed the cupcake week! Those colorful cupcake liners used by HOW SWEET IT IS....Martha, you said were from an Australian supplier? Can you share the name/contact info for this supplier? I did a search and found a Company by the name of Bakers Cups Australia? Is that the Company they use? Anxious to try making some of these soon. Thank You. Conrad in Burbank CA

  • cookiesforyou 5 Apr, 2008

    The name of the chocolate used in the pudding is Chocolate Ibarra, it is made in Guadalajara, Mexico and it's delicious even only with milk, just let it disolve in hot milk and then mix it. Hope you enjoy !

  • miro224 4 Apr, 2008

    use Ibarra or abuelita which is made by nestle and both should be in most supermarkets in the Latin section.

  • Tred67 4 Apr, 2008

    Where does Martha keep the sources for items for her show now? For example, the name of the mexican chocolate used for the pudding?

  • esickelka 4 Apr, 2008

    I was inspired by the show to make these unique cupcakes. It took awhile, but each component turned out deliciously. I'll definitely use the buttercream frosting for other baking projects. One word of caution - the frosting and pudding can be a bit on the rich side when paired, so use sparingly.

  • gramofash 4 Apr, 2008

    Is that powder suger or reguler sugerfor the frosting