This
miniature version of the classic custard pie leaves nothing out, with
rich vanilla pudding, buttermilk and a semisweet chocolate glaze.
Total Time:
Prep:
Level:
Easy
Serves:
18
Ingredients
Cupcakes
- 2½ c. all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. each baking powder and salt
- ¾ c. unsalted butter
- 1¼ c. sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 c. buttermilk
Filling
- 1 package cook & serve vanilla pudding
- 1¼ c. milk
- ½ tsp. vanilla extract
Chocolate Glaze
- 8 oz. chopped
- ⅓ c. each sugar and water
- 3 tbsp. unsalted butter
Directions
- Heat oven to 350ºF. Line 18 muffin cups with paper liners.
- In a bowl, whisk flour, baking soda, baking powder and salt until blended.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
- With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
- Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
- Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
- Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
- Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.
