Mexican Chocolate Pudding

This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.

  • Yield: Makes enough for 15 cupcakes
Mexican Chocolate Pudding

Source: The Martha Stewart Show, April Spring 2008


  • 1 tablespoon cocoa powder
  • 1 3/4 tablespoons cornstarch
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 cup milk
  • 3 ounces Mexican chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons unsalted butter


  1. Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.

  2. Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.


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