Chocolate Pudding Filled Marbled Party Cupcakes

I always thought pudding filled cupcakes sounded like a cool idea, and one day I set about doing it. Isn't it a shame that the world is full of the same old boring cupcakes? Why not change it up a bit and try these moist and fluffy little cakes filled with creamy chocolate pudding? Instead of a simple yellow or chocolate cupcake, I made half the batter yellow cupcake and half the batter chocolate cupcake. The pretty marbled effect makes for an interesting presentation. Though this may take a little patience, it doesn't take long to get the hang of it. A light dusting of powdered sugar and some sprinkles provides the crowning touch. Count on these being the most popular cupcake at the party.

You will need:
6 tablespoons butter, softened
1 oz. cream cheese, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 teaspoon vanilla extract
2 tablespoons sour cream
1/2 cup milk
1/4 cup unsweetened cocoa powder
PUDDING FILLING:
1/3 cup granulated sugar
2 tablespoons all-purpose flour
dash salt
1 cup milk
3 tablespoons unsweetened cocoa powder
2 tablespoons butter
1/2 teaspoon vanilla extract

Step 1: Chocolate Pudding Filled Marbled Party Cupcakes

Step 1: In the bowl of an electric mixer cream the butter, cream cheese, granulated sugar, and brown sugar on medium speed until smooth.

Step 2: Gradually beat in the flour, cornstarch, baking powder, and salt with the egg until batter looks like cookie dough.

Step 3: Beat in the vanilla extract, sour cream, and milk on medium-high speed for 2-3 minutes or until smooth.

Step 4: Using a 1 1/2 inch spring-loaded cookie scoop drop a 1 1/2 inch ball/blob of batter into each paper-lined or greased muffin cup.

Step 5: After doing this with all the cupcakes you should have about half the batter left. Stir the cocoa powder into the remaining batter until smooth and blended. Using the cookie scoop, drop a 1 1/2 inch ball/blob into each cupcake like you did with the regular batter.

Step 6: Bake at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely.

Step 2: Chocolate Pudding Filled Marbled Party Cupcakes

Step 7: In a small saucepan whisk together the sugar, flour, and salt; add in cocoa powder. Whisk in the milk. Turn heat on to medium-low; whisk until Incorporated. Continue cooking over medium heat, whisking constantly until thickened. Pudding will bubble a lot during the end of cooking. Reduce heat to low and continue cooking for 2-3 minutes.

Step 8: Stir in the butter and vanilla extract; whisking until smooth.

Step 9: Remove from heat; cover and refrigerate (on a hot-pad because the pan will still be hot.) for 20-30 minutes. Remove from the fridge. Transfer a couple generous scoops into a decorating bag fitted with a #18 tip.

Step 10: Hold a cupcake upside-down. Gently insert the tip through the paper liner and into the bottom of the cupcake. Squeeze the decorating bag and fill the cupcake with pudding until the top expands slightly, pudding starts coming out the hole or top shows minor signs of cracking.

Step 11: Repeat with remaining cupcakes. With any leftover pudding, pipe rosettes on the top of each cupcake.

Step 3: Chocolate Pudding Filled Marbled Party Cupcakes

Step 12: Scoop a couple spoonfuls of powdered sugar into a small fine-mesh sieve. Hold over top the cupcakes and tap gently with your one hand to dust the cupcakes with sugar. Sprinkle with colorful sprinkles. Store in the refrigerator.

Makes 12 cupcakes