Servings: 12 cupcakes
Calories: 350kcal
Cost: $10
Equipment
- Mixing bowls
- Piping bag or plastic bag
- Oven
- Baking tray
- Cupcake liners
Ingredients
- 1 box high-quality vanilla or yellow cake mix
- 1 box instant vanilla pudding mix
- 1 cup milk (for pudding)
- 1 cup chocolate chips
- 1/2 cup heavy cream (for glaze)
Instructions
- Preheat the oven according to cake mix instructions.
- Prepare the cake mix according to the package directions.
- Fill cupcake liners two-thirds full with the batter.
- Bake according to package instructions, checking for doneness.
- In a separate bowl, whisk the instant vanilla pudding mix with milk according to package directions.
- Chill the pudding in the refrigerator while the cupcakes cool.
- Use a piping bag or plastic bag to fill the cooled cupcakes with the pudding.
- Heat the heavy cream until warm but not boiling.
- Pour the hot cream over the chocolate chips and stir until smooth.
- Let the glaze cool slightly, then spoon it over the filled cupcakes.
Notes
For best results, don't overmix the batter and avoid overfilling the cupcake liners. You can customize the filling by using different flavors of pudding or adding a splash of liqueur. Store the assembled cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness. These cupcakes can be made ahead of time; just add the glaze before serving for optimal texture and presentation.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg
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