Chocolate Cream Cupcakes – a delicious recipe with yellow cake, chocolate pudding, semisweet chocolate chips, butter, sugar, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely.
2
Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
3
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes.
4
In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.
883
kcal
Calories
65
g
Fat
73
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 1 package (3.4 ounces) cook-and-serve chocolate pudding mix, 2/3 cup semisweet chocolate chips, 2-1/2 tablespoons butter, and more.
Yes, Chocolate Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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