Chocolate Pudding Chip Cupcakes | Recipes

Chocolate Pudding Chip Cupcakes

(19) Ratings:
Prep Time:
Baking Time:
Makes:12 cupcakes
Freezing:excellent

These rich chocolate cupcakes pack an even more chocolatey surprise inside. They’re filled with a sweet layer of pudding and chocolate chips. 

Ingredients

1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL packed brown sugar
1/2 cup 125 mL cocoa powder
1 1/4 tsp 6 mL baking soda
1 pinch salt
1 cup 250 mL buttermilk
2/3 cup 150 mL Crisco® Canola Oil
2 eggs
2/3 cup 150 mL (2-99g pudding cups) vanilla or butterscotch pudding
1 cup 250 mL milk chocolate chips

Directions

  1. Preheat oven to 350ºF (180ºC). Line a 12 cup muffin pan with paper liners.
  2. Whisk together flour, brown sugar, cocoa powder, soda and salt in large bowl. In separate bowl, whisk together buttermilk, oil and eggs; pour over flour mixture, whisking until well combined.
  3. Spoon half of mixture into prepared muffin tins, filling about half full. Dollop pudding evenly among muffin tins. Sprinkle with half of chocolate chips. Spoon remaining cupcake batter over, enclosing pudding and chocolate chips completely. Sprinkle remaining chocolate chips over.
  4. Bake in preheated oven for about 30 minutes or until tops of cupcakes spring back when lightly pressed. Cool completely in pan on rack.

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