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Thread: ISO Recipe - cupcakes with pudding in the middle

  1. #1
    Join Date
    Oct 2004
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    Left coast
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    150

    ISO Recipe - cupcakes with pudding in the middle

    My coworker's birthday is Monday. When I asked if she had any requests she said if I could make cupcakes (chocolate is her favorite) with the pudding in the middle. She said there used to be a Jello mix (way back when) that the pudding always ended up in the middle of the cupcake after it was baked. Plus the middle of the cupcake had pudding consistency. This is her description.

    I thought this would be the best place to find such a recipe from scratch as the mix no longer exists. I have a busy weekend so I don't have the time to experiment on my own. Any suggestions are greatly appreciated!

  2. #2
    Join Date
    Feb 2002
    Location
    Massachusetts
    Posts
    1,925

    If you can't find a recipe.....

    When I was young, my mom (and other people in her church) used to make cupcakes, then cut a hole in the middle that went about half way down, and put a filling in. I remember yellow cupcakes with lemon filling and chocolate cupcakes with whipped cream filling. The filling would fill the hole and then come up over the hole a bit. Then the part of the cupcake that had been scooped out was cut in half and placed on top of the little mound of filling, and they used to turn the two halves back to back sort of when they put them on top so they looked like butterfly wings, sort of.
    Which is a long way of saying, if no one can offer a recipe, I bet if you just made chocolate cupcakes and had some pudding made, you could use this technique to fill them with pudding.
    Sorry I can't be of more help! Katie

  3. #3
    Join Date
    Aug 2002
    Location
    Oakland, CA
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    I wonder if your co-worker is talking about the Tunnel of Fudge Cake? After baking, the center is like pudding, surrounded by cake. Although it was (or is) baked in a bundt pan, and I have no idea if the recipe works if you make it as cupcakes. The original recipe used, not Jello, but a Pillsbury dry frosting mix. Pillsbury stopped making the frosting mix but developed a from-scratch version of the recipe in response to the many complaints. The recipe is all over the internet, including here.

  4. #4
    Join Date
    Oct 2004
    Location
    Left coast
    Posts
    150
    I looked through my cookbook and found the Tunnel of Fudge cake. It thought I would try that as my coworker loves chocolate and nuts. She didn't say anything about the nuts in the cupcakes, but I will have to look this afternoon on the internet as I have a workshop in the morning.

    Thanks for your help! If I find something or make something up that works, I will post it here!

  5. #5
    Join Date
    Dec 2004
    Location
    Austin, Texas USA
    Posts
    974
    Clover and LC,

    I distinctly remember those pudding filled cupcakes. I can't remember the exact name, but I remember the box. They weren't really like tunnel of fudge cake, but more like a regular old cupcake with plain old Jello pudding in the middle.

    I guess you could just make regular cupcakes, then fill a pastry bag with instant pudding and inject it (unless you have an actual injector). OR, you could make Boston Cream Cupcakes, which are a little more upscale than pudding injected cakes. I think the Boston Cream Cupcake recipe is floating around here somewhere. There was one in Cuisine Magazine at one point...

  6. #6
    Join Date
    Dec 2004
    Location
    Austin, Texas USA
    Posts
    974
    I Googled it and it came up immediately.

    Boston Cream Cupcakes

    Custard Filling:
    1 cup whole milk
    2 tablespoons cornstarch
    3 large egg yolks, at room temperature
    1/3 cup granulated sugar
    1 tablespoon unsalted butter
    1 teaspoon vanilla extract
    1/8 teaspoon salt

    Cupcakes:
    2 1/2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 1/4 cups granulated sugar
    1 vanilla bean, split lengthwise
    10 tablespoons unsalted butter, softened
    6 large egg yolks, at room temperature

    Ganache Frosting:
    2/3 cup heavy cream
    5 bars (1.5 ounces each) Godiva« Solid Dark Chocolate, finely chopped (or 7.5 oz any good quality semisweet chocolate)

    Make Filling: (Prepare at least 2 hours or up to 1 day in advance.)
    1. Whisk together 1/4 cup milk with cornstarch until smooth. Add 3 egg yolks and whisk until blended. Set aside.

    2. Combine remaining 3/4 cup milk and 1/3 cup granulated sugar in small heavy saucepot and heat to a boil over medium heat, stirring occasionally. Remove from heat and whisk half of milk mixture into egg yolk mixture. Return mixture to pan. Heat to a boil. Simmer gently for 1 minute, whisking constantly until slightly thickened.

    3. Remove from heat and whisk in butter, vanilla extract and 1/8 teaspoon salt. Transfer filling to a covered container and refrigerate for several hours until thickened and completely cool.

    Make Cupcakes:
    1. Position oven rack in center of oven. Heat oven to 350░F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

    2. Whisk together flour, baking powder and 1/2 teaspoon salt in medium bowl; set aside.

    3. Place 1 1/4 cups granulated sugar in small bowl. Scrape out vanilla bean seeds into sugar with a small knife. Mix to distribute seeds in sugar; set aside.

    4. In medium bowl beat butter and sugar mixture with electric mixer at medium-high speed about 5 minutes or until light and fluffy. Add 6 egg yolks, two at a time, beating well after each addition. Scrape down sides of bowl. Reduce speed to low and add flour mixture in 3 additions. Beat until smooth, scraping down sides of bowl as necessary.

    5. Reserve about 2 cups batter. Spoon remaining batter evenly into prepared muffin cups. Make a slight well in center of each filled muffin cup using the back of a teaspoon. Add about 2 tablespoons custard filling over each filled muffin cup using a pastry bag or small ice cream scoop. Completely cover filling with reserved batter.

    6. Bake cupcakes in two batches, for 22 to 24 minutes or until tops are golden brown and set. Cool cupcakes in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

    Make Frosting:
    1. In small saucepot, add cream and heat to a boil over medium heat. Remove from heat and add chocolate. Whisk until chocolate is completely melted and set aside.

    2. Using small angled spatula spread about 2 tablespoons frosting in an even layer over top of each cupcake. Refrigerate for at least 40 minutes to set frosting. Serve at room temperature.

    Yield: 12 large cupcakes

  7. #7
    How about lava cakes, or molten chocolate cakes. I haven't made them yet, but it is something I've been wanting to make for a long time.

    Here is one thread about them, I'm sure there are many others.

    molten chocolate cake

    Daniele
    newcook

  8. #8
    Join Date
    Jan 2004
    Location
    Seminole, FL
    Posts
    2,355
    OH,OH,OH I just made another batch of sandra lee's boston creme cup cakes and they were SUPER SIMPLE!!!!
    I got raves from this and people thought it was hard to make,little did they know. Everyone also Ohhhhed and Ahhhed at the ganache frosting! Here is the recipe!


    Boston Creme Cupcakes
    1 1/4 cups cold whole milk
    1 (3.4-ounce) box vanilla instant pudding and pie filling mix
    1 tablespoon pure vanilla extract
    12 pre-made cupcakes baked from a cake mix
    1 cup heavy cream
    1 (12-ounce) package semisweet chocolate morsels


    Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
    Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving.
    I love cooking with wine sometimes I even put it in the food.

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