Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Mexican Chocolate-Pudding-Filled Cupcakes 3.8 (23) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 5, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 dozen This delicious cupcake recipe is from the How Sweet It Is bakery in New York City. Ingredients 2 ½ cups cake flour 1 ½ cups sugar 1 tablespoon plus ½ teaspoon baking powder ½ teaspoon salt 6 ounces unsalted butter, softened ½ cup egg yolks 1 cup milk, warmed 2 ¼ teaspoons pure vanilla extract Mexican Chocolate Pudding Chocolate Buttercream Frosting Gold petal dust (optional) Directions 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. Rate it Print