• Preparation Time 10 minutes
  • Baking Time 30 minutes
  • Makes 12 cupcakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


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

Serving Size: 12 cupcakes


Serving Size: 12 cupcakes

  • Preheat oven to 350ºF (180ºC). Line a 12 cup muffin pan with paper liners.
  • 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.
  • 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.
  • 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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