You guys! I’m so glad the holiday season is behind us, and I can get back to my somewhat regular baking schedule. Anything I made over the holidays felt like an obligation rather than something I wanted to do, and with so many store-bought options around (I’m still eating dominoes), it felt futile anyway.
I was itching to bust out my cupcake pans and bake something just for the heck of it, and finally got my chance a couple of weeks ago. Oh, it felt goooood!
A couple of years ago, I had made this Brooklyn Blackout Cake for my mom’s birthday, and although cakes make a lovely presentation for special occasions like birthdays, they’re a pain to store the rest of the time. And although the homemade pudding filling turned out most excellently that time, I didn’t feel like standing over the stove having chocolate splatter at me.
gratification pudding to the rescue!
After baking and cooling a dozen chocolate cupcakes (made with a 2:1 ratio of regular to dark cocoa powder), I made two boxes of instant chocolate pudding, but used only half the milk called for. In other words, two cups for both boxes instead of two cups for each. That gave me an ultra-thick pudding that wouldn’t run all over the place.
I cored the cupcakes, setting the cores carefully aside instead of just eating them (for example). I loaded up a piping bag with my pudding and filled each cupcake, then spread a generous layer on top instead of frosting.
The finishing touch? I grabbed one of my cores and crumbled it on top of each cupcake for that crumb topping finish.
Crumbs on top of your frosting (or “frosting”) might sound weird and dry, but the cake is so moist that dryness isn’t an issue.
Look at that luscious chocolate filling!
On the whole, I’m extremely happy with how these turned out, and how much easier they were to make and store than their layer-cake counterpart. My taste-testers gave them two thumbs up, so it looks like we have a winner.
Thanks for looking! 🙂