Mexican Chocolate-Pudding-Filled Cupcakes
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
The Martha Stewart Show, April Spring 2008
- Yield Makes about 1 1/2 dozen
- 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 (http://www.marthastewart.com/255539/mexican-chocolate-pudding)
- Chocolate Buttercream Frosting (http://www.marthastewart.com/255595/chocolate-buttercream-frosting)
- Gold petal dust (optional)
- Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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