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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.

Source: The Martha Stewart Show, Episode 3148



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How would you rate this recipe?
  • joantrueblood
    5 AUG, 2010
    I was not as crazy about the pudding as some of the other reviewers...I thought it was good, but not fabulous. Plus, the Mexican chocolate was very expensive. I spent $ 4 for 2.8 oz (Taza brand), and I could barely detect any cinnamon flavor. Between the cost and the labor, I didn't think it was a great payoff. If I make these again I will just make a dark chocolate pudding from a box and add a little cinnnamon to it to give it that Mexican flavor.
  • rfrangella
    3 MAY, 2008
    I used 3 oz of semi-sweet chocolate and about 1 teaspoon of cinnamon as a subsitiute for the mexican chocolate.
  • suzannecunningham_com
    1 MAY, 2008
    I have Jobanna's answer. Yes, you can use that chocolate but I like the other better. I cannot find the Mexican chocolate that was shown so I ordered it on line. Only the Abuelit was available in local stores.. I have a measure magnet that says 1/8 C =1 oz.(fluid oz) = 2 Tbsp. = 6 tsp. = 30 ml. So multiply any of these by 3 to get 3 oz. You need to grind the disks into a powder to measure correctly. I use my coffee bean grinder I am going for 6 Tbsp. Happy baking. Suzanne
  • susietrublu
    17 APR, 2008
    i made this pudding, along with the cupcakes. the pudding is amazing and delicious! the cupcakes were okay, just not as moist as i like.
  • Jobanna
    16 APR, 2008
    Abuelita drinkng mix - by Nestle - a round disc with compressed chocolate ? Is this an appropriate substitute for the Mexican chocolate mentioned in this article?
  • miro224
    7 APR, 2008
    forget the cupcakes just make the pudding! It's easy and awesome!

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