Amy’s Chocolate Pudding Cupcakes

I’m merging my worlds today, and bringing a little bit of work to the blog. 


Amy is my super funny, awesome, wicked nice supervisor.  {I swear I’m not just saying all this because I’ll know she’ll read this.  Hi Amy!}  Within the first month of starting my job, Amy brought chocolate cupcakes in for everyone.  I figured they were just chocolate cupcakes – per the usual.  Not so.  These cupcakes are Amy-zing.  Haha!  

Today YOU get to experience the deliciousness that are Amy’s Chocolate Pudding Cupcakes…two ways.  I originally picked a frosting I thought sounded awesome to top these cupcakes with, and then Amy brought in her Labor Cupcakes – cupcakes so good they make you into labor.  Yeah.  They are.  I couldn’t help myself, so I made both frostings and had a chocolate cupcake face stuffing contest, with myself.  It was bad.  Any who.  Yummy cupcakes for all!!

Chooclate Pudding Cupcakes 1

Amy's Chocolate Pudding Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 mini cupcakes
Ingredients
Cupcakes:
  • 1 box Devil’s Food cake mix
  • {per box directions – water, oil, and eggs}
  • 1 small box chocolate pudding
  • ½ cup sour cream
  • 12 ounce bag semi-sweet chocolate chips {use mini chips if you make mini cupcakes}
Labor Frosting:
  • 1 stick of butter, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • ¾ cup chocolate-hazelnut spread
  • 1 cup COOL WHIP {Amy uses a whole tub of COOL WHIP}
Chocolate Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 3 to 4 cups powdered sugar, sifted (use more sugar if you like stiffer frosting)
  • ½ cup cocoa powder.
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees F.
  2. Beat together cake mix, eggs, water, oil, pudding, and in a large bowl. Fold in chocolate chips.
  3. Line a muffin tin with cupcake liners and fill each cup ⅔ full with batter.
  4. Bake for 15 to 18 minutes (minis get 11 to 13 minutes), or until a toothpick inserted in the center comes out clean. Remove cupcakes from tin after 5 minutes and cool completely on a wire rack.
Labor Frosting:
  1. Beat together butter, vanilla, and chocolate-hazelnut spread. Sift in powdered sugar and mix until combined and smooth. Fold in Cool Whip. Pipe onto cooled cupcakes.
Chocolate Cream Cheese Frosting:
  1. Mix cream cheese and butter until smooth and creamy.
  2. Mix in powdered sugar, one cup at a time.
  3. Mix in cocoa powder.

 

Chooclate Pudding Cupcakes 3

Comments

  1. says

    I read this post the other day and thought I commented. Anywhoo…I couldn't pass up the frosting. Either one, but especially the darker choc cream cheese one. Spoon please! Thanks for sharing with See Ya In the Gumbo. Not a crumb of these cupcakes will go to waste.

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