Chocolate Pudding Cupcakes

These easy chocolate pudding cupcakes are moist and loaded with chocolate. We've added some Halloween decorations to this chocolate cupcake recipe, but they are perfect for making any time.

We recently had a house full of friends staying with us for a charity bike ride that we participated in, so what better way to use a house full of tasters. It was the perfect opportunity to try out a new chocolate cupcake recipe. There is nothing better in my world than when I want one cupcake, and I have five other willing participants who want to eat the other 23 cupcakes. Win/Win!

Ingredients in Chocolate Pudding Cupcakes

Baking from scratch is wonderful, but there are occasions when I start with a boxed mix and doctor it up, and that's exactly what I decided to do for these chocolate frosted cupcakes. Honestly, there is no shame, and when paired with a store-bought pudding mix, you will end up with the moistest chocolate pudding cupcakes ever!

• Betty Crocker Triple Chocolate Fudge Cake Mix
• Instant chocolate pudding mix 
• Semisweet chocolate chips
• Sour cream
• Vegetable oil
• Warm water
• Eggs
• Almond extract
• Whole milk
• Whipped topping
• Oreos

How To Make Easy Chocolate Pudding Cupcakes

1. Combine the cupcake ingredients and fill 24 cupcake liners before baking until a toothpick inserted in the center comes out clean.
2. While the cupcakes bake, prepare the pudding filling and refrigerate for at least one hour.
3. When the cupcakes have cooled, use a knife to core the center of each cupcake. Fill with pudding and cover with the cake piece you removed.
4. Frost the cupcakes and decorate as desired before serving.

Halloween Themed Chocolate Frosted Cupcakes

I was out and about town the other day looking for Halloween items that had been marked down already and to pick up decorations I needed for the house. I was at Target and stumbled upon Peeps. Now for me, Peeps have always been an Easter treat. It never occurred to me that there would be Halloween peeps. These were cute! Ghosts and gravestones. I certainly wasn't going to hold those until next year, so I figured I'd put them to use this last weekend as topping on these Chocolate Pudding Cupcakes.

I went simple and easy with these cupcakes. I doctored up a packaged cake mix, piped pudding in the middle of the cupcakes, and decorated them with crushed Oreos, cool whip, more pudding, and those adorable Peeps. These are so simple to make and would be really great for a Halloween gathering. I must say, I piled the frosting up pretty high, making them hard to eat without a fork. But if you keep the frosting at a reasonable amount, they are great for any gathering. I also saw some Gummi worms out there. You could also crush up the Oreos to look like dirt with a Peep gravestone and use the worms to crawl out of the top. Halloween cuteness!

Love Cupcakes? Try These Cupcake Recipes

• Chocolate Peppermint Cupcakes
• Red Wine Chocolate Cupcakes
• Chocolate Pumpkin Stout Cupcakes
• Halloween Bark

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5 from 11 votes

Chocolate Pudding Cupcakes

Print Recipe

Doctor up a boxed cake mix for moist and delicious cupcakes that are easy to make.

Prep Time:15 mins

Cook Time:25 mins

Cooling Time:1 hr

Ingredients

Cupcakes

• 1 package Betty Crocker Triple Chocolate Fudge Cake Mix
• 1 package instant chocolate pudding mix (3.9 ounces)
• 1 cup semisweet chocolate chips
• ¾ cup sour cream
• ¾ cup vegetable oil
• ½ cup warm water
• 3 large eggs lightly beaten
• 1 teaspoon almond extract

Pudding

• 1 box instant chocolate pudding mix (3.9 ounces)
• 1 ¾ cup whole milk
• 12 ounce container whipped topping thawed

Instructions

Cupcakes

• Preheat oven to 350°
• Line muffin tins with paper liners
• In the bowl of a stand mixer fitted with paddle attachment, beat together cake mix, pudding mix, sour cream, oil, water, eggs, almond extract. Mix for about 2 minutes on medium speed. One mixed fold in the chocolate chips with a spatula.
• Using a large cookie scoop, distribute the batter into 24 muffin wells.
• Bake in the oven 19-23 minutes, or until the tops of the cake spring back when lightly touched.
• Allow cupcakes to cool inside muffin tins for about 10 minutes before removing from the tin. Cool completely on wire rack.

Pudding

• In a large bowl beat pudding mix and milk on medium speed until combined and thickened. Fold 1 cup whipped topping into the mix. Cover and refrigerate for one hour.
• Using a sharp knife, core the center of each cooled cupcake. Reserve the pieces that you have removed.
• Fill a large Ziploc bag with chilled pudding and pipe pudding into the center of the cupcakes. Cover the pudding with reserved cake pieces.

Decorate

• Fill a large piping bag with remaining whipped topping. Pipe onto cupcakes. Sprinkle with crushed Oreos and top with a Peep ghost.
• Refrigerate until ready to serve.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

 

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Nutrition

Serving: 1Serving | Calories: 174kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 32mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate frosted cupcake, Chocolate pudding cupcake, cupcake, halloween cupcake, holiday cupcakes, pudding cupcake

Servings: 24 Servings

Calories: 174kcal

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