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Mexican Cupcakes

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I saw this on Martha and just had to post. I am buying the ingredients Friday and trying it out.


Mexican Chocolate-Pudding-Filled Cupcakes

Makes about 1 1/2 dozen


2 1/2 cups cake flour

1 1/2 cups sugar

1 tablespoon plus 1/2 teaspoon baking powder

1/2 teaspoon salt

6 ounces unsalted butter, softened

1/2 cup egg yolks

1 cup milk, warmed

2 1/4 teaspoons pure vanilla extract

Mexican Chocolate Pudding

Chocolate Buttercream Frosting

Gold petal dust (optional)




Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.


In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.


Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.


Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator.


Refrigerate cupcakes until chilled.


Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.


Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.


Mexican Chocolate Pudding

Makes enough for 15 cupcakes


1 tablespoon cocoa powder

1 3/4 tablespoons cornstarch

3 tablespoons sugar

1 pinch salt

1/2 cup heavy cream

2 egg yolks

1 cup milk

3 ounces Mexican chocolate, chopped

1 teaspoon pure vanilla extract

1 1/2 teaspoons unsalted butter



Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.


Remove from heat and strain mixture through a fine mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.


Chocolate Buttercream Frosting


Makes enough for 15 cupcakes

2 cups sugar

1 cup egg whites (about 6 large)

1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces

16 ounces dark chocolate, melted and cooled slightly



Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.

With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.

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I'm making them right now. I would like to add two glasses of red wine for the cook to the list of ingredients. Also, they are very light on top when cooked through so be careful not to burnthe bottom thinking they are not done.

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So it took me six hours of making and my husband two hours of cleaning....they were so totally worth it! The pudding was so unexpected, I enjoyed watching everyone get the look of surprise when they bit into them. They also stayed very moist for several days, at least until they were gone.

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