Chocolate Pudding Cupcakes

Name: Chocolate Pudding Cupcakes
Ingredients: 2 cups all purpose unbleached flour; 2 tablespoons premium dried cocoa; 1/4 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup granulated sugar; 3 ounces dark chocolate, chopped; 1 cup milk; 2 tablespoons cornstarch; 2 tablespoons butter; 1/2 cup granulated sugar; 1 cup milk; 2 eggs; 1/4 cup canola oil; Icing; 1 cup icing sugar; 1/2 cup butter; 2 tablespoons milk; 1 tablespoon seedless raspberry jam

19 ingredients

7 steps

Ingredients

2 cups all purpose unbleached flour
2 tablespoons premium dried cocoa
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
3 ounces dark chocolate, chopped
1 cup milk
2 tablespoons cornstarch
2 tablespoons butter
1/2 cup granulated sugar
1 cup milk
2 eggs
1/4 cup canola oil
Icing
1 cup icing sugar
1/2 cup butter
2 tablespoons milk
1 tablespoon seedless raspberry jam

Directions

1

Preheat oven to 350 degrees F and grease a 12°C muffin pan.
2

Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
3

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.
4

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.
5

Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
6

Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
7

Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.