Easy Chocolate Pudding Cupcakes are an addictively good dessert you can whip up in no time!
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You guys, this recipe is the bee’s knees! I first had these cupcakes years ago when I work for Verizon. My super awesome, super funny supervisor Amy brought in these chocolate cupcakes and OMG they were SO good! I thought they were just going to be regular old chocolate cupcakes, but boy was I wrong. These cupcakes are Amy-zing! (You see what I did there?!)
I like to top these cupcakes with Amy’s labor frosting or a chocolate cream cheese frosting. What’s labor frosting you ask? It’s frosting so good it’ll make you go into labor. It’s wicked easy to make too. I have yet to meet anyone that doesn’t absolutely love these cupcakes. And if they don’t they’re weird and you don’t need to be friends with them anyway.
These cupcakes are delicious made in a standard muffin tin or as minis. While I generally take a semi-homemade approach to these cupcakes, you could absolutely start with your favorite from scratch chocolate cake batter instead of a box mix. Totally up to you. The recipe below has both options, same with standard and mini size cupcakes. I’m all about choices people.
This is my first month joining in with the feast & devour cooking club and I’m super excited! Each month we focus our recipes around one ingredient. The result? Amazing recipes to satisfy your favorite food cravings! You can see all of this month’s chocolate recipes by clicking the links below.
Bourbon Fudge from Bread Booze Bacon
Easy Chocolate Pudding Cupcakes from White Lights on Wednesday
Chocolate Kiss Cookies from I Heart Eating
Espresso Chocolate Cake from Kleinworth & Co.
Whole 30 Mole Chicken from Cooking with Curls
Brownie Chocolate Chip Cookie Dough Cake from Home.Made.Interest.
Peanut Butter Buckeye Brownie Hearts from The Creative Bite
Triple Chocolate Skillet Cookie from Celebrating Sweets
Homemade Chocolate Sauce from The Two Bite Club
Chocolate Lava Cake for Two from Liz on Call
Chewy Double Chocolate Chunk Cookies from It Bakes Me Happy
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- One 3.9 ounce package instant chocolate pudding mix
- 3 tablespoons unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
- 12-ounces semi sweet chocolate chips
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 1 1/2 cups chocolate-hazelnut spread (I LOVE Reese's spread for this)
- 1 tub (3 cups) COOL WHIP whipped topping (store-bought or homemade)
- Rainbow sprinkles or chocolate jimmies
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt, and pudding mix until combined.
- In a large mixing bowl, beat together the butter and sugar for 1-2 minutes or until pale and fluffy. Add the eggs and vanilla, mix until smooth.
- Add half of the cocoa mixture to the butter mixture and mix. Pour in the milk and mix until incorporated. Add the other half of the cocoa mixture and beat until combined and smooth, scraping the sides of the bowl as needed.
- Add the chocolate chips to the batter and mix by hand until incorporated.
- Line two muffin tins with cupcake liners and fill each cup about 2/3 full with batter. (I like to use a cookie scoop to portion the batter.)
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Carefully remove cupcakes from the oven. Let cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
- In a medium mixing bowl, beat together butter, vanilla, and chocolate-hazelnut spread.
- Sift in the powdered sugar. Mix until combined and smooth. Then fold in the whipped topping.
- Transfer the frosting to a piping bag and frost the cooled cupcakes.
- Top the cupcakes with sprinkles if desired. Serve immediately or store in the refrigerator in an air tight container.
If you're making mini cupcakes, you'll want to use mini chocolate chips, a mini muffin tin coated with non-stick cooking spray and cook the cupcakes for about 10-12, or until a toothpick inserted in the center comes out clean.