Chocolate pudding cupcakes with dark chocolate pudding frosting, rolled in chocolate cake crumbs! Also called, black out cupcakes!
First things first: yes, those are chocolate cupcakes topped with pudding and THEN coated in chocolate cake crumbs.
This recipe comes out of Kathleen King’s book Baking for Friends. You know Kathleen King, she’s the mastermind behind Tate’s Bake Shop in the Hamptons. I first heard about Tate’s Bake Shop while watching an episode of Barefoot Contessa on Food Network. Once Tate’s was on my radar, I knew I had to try these Tate’s famous chocolate chip cookies. When Rachel Ray featured the store-bought version of Tate’s cookies in her magazine and declared they were just as delicious as the ones from the bake shop, I was hooked.
When I saw these black-out pudding-topped chocolate cupcakes in the book, I knew I had to bake them. The recipe below is the full recipe that makes 15 cupcakes. I successfully halved the recipe (using 1 whole egg plus 1 egg yolk) and got 7 cupcakes with just enough frosting. You cannot pile the frosting as high as you see it in the photo, however, so if you want super tall cupcakes, half the cupcake recipe but make the full batch of pudding frosting.
I hope that makes sense. You can halve the recipe below to get 7 cupcakes, and if you want the chocolate pudding frosting to be super tall (like in the photos), then make the full batch of pudding.
I know I normally provided small batch cupcake recipes to you, so I wanted to give you a chance to make a full batch, especially with cupcakes that are THIS GOOD! Chocolate pudding cupcakes with pudding frosting want to be on your dessert table!
Thanks, Kathleen King for changing my cupcake life for the better!
I printed her full recipe below, but know that you can halve it!
For the cupcakes:
For the pudding frosting:
Amount Per Serving:Calories: 5947 Total Fat: 273g Carbohydrates: 889g Protein: 61g