Best 5 Milk Chocolate Pudding Cupcakes Recipes

MILK CHOCOLATE PUDDING

Steps:

• Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
• Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

MILK-CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.

MILK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Prepare a cupcake pan with paper liners and lightly spray with nonstick spray. Sift the cake four, baking soda, baking powder, and salt together. Set aside.
• Melt chocolates and water over low heat in a double boiler.
• In a mixer with a paddle attachment, slowly cream butter and 8 ounces of sugar. Add egg yolks, 1 at a time, and beat until fluffy.
• In a separate bowl, with a mixer and wire whip attachment, whip egg whites and 3 ounces of sugar until stiff peaks form.
• Combine milk and vanilla in a measuring glass. Fold melted chocolate mixture into butter mixture. Alternately fold the flour mixture and milk mixture into the butter mixture. Gently fold in the whipped egg whites. Fill cupcake cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes.

MILK-CHOCOLATE GANACHE FOR PUDDING CUPCAKES

Steps:

• In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate in a heatproof bowl and let stand 5 minutes. Whisk until smooth. Let stand until mixture has a thick, pourable consistency, about 5 minutes more. Use immediately.

CHOCOLATE PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F and grease a 12°C muffin pan.
• Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
• In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set.
• Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy.
• Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
• Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
• Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.