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Chocolate Cream Cupcakes

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Total Time
Prep: 30 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Alisa Christensen, Rancho Santa Margarita, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 22, 2023

My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. —Alisa Christensen, Rancho Santa Margarita, California

Cupcake Liners

Decorative cupcake liners can be found at fancyflours.com.
Test Kitchen Approved

Chocolate Cream Cupcakes

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Yield: 20 cupcakes
Prep: 30 min
Cook: 20 min
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Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • glaze:
    • 2/3 cup semisweet chocolate chips
    • 2-1/2 tablespoons butter
    • 1-1/4 cups confectioners' sugar
    • 3 tablespoons hot water
    • White decorating icing, optional
Text Ingredients

Directions

  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; 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 in a microwave-safe bowl; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.

Nutrition Facts

1 cupcake: 239 calories, 11g fat (3g saturated fat), 37mg cholesterol, 210mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein.
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