Found this recipe in a Cake Mix Doctor cookbook. These cupcakes are from a now closed bakery (Ebinger's) in Brooklyn, New York - famous for these intense chocolate cupcakes. They are intensely good :)
Cupcakes
1 pkg Devil's Food Cake mix
3 tbsp Dutch cocoa powder
1 1/2 c veg oil
3 large eggs
1 tsp vanilla extract
Filling and Frosting
1 bx (3.4oz) Cook and Serve pudding mix
2 c whole milk
1/2 c semisweet choc chips
2 tbsp butter
1 tsp vanilla extract
To prepare your filling, place pudding mix and milk into a 2 qt saucepan over medium heat. Whisk constantly until mixture comes to a full boil and thickens. Turn heat off. Stir in choc chips, butter and vanilla until everything is mixed and melted - about 2 minutes.
Remove from heat and cover with plastic - placed right on surface of pudding. Now set pudding mix aside.
Preheat oven to 350º and place a rack in center of oven.
Now make your batter - Mix cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend on low speed for about 30 seconds. Scrape down sides with rubber spatula. Increase speed to medium and beat 2 more minutes - scraping sides as needed. The batter should look thick and well combined. Scoop a heaping 1/4 c batter into each lined cup, filling it two thirds of the way full (you will get 24 cupcakes) Put in oven.
Bake cupcakes until they spring back when lightly pressed with your finger - about 17 to 20 minutes. Remove them from oven and cool in pan on wire rack for about 5 minutes.
Remove 4 cupcakes from liners and crumble them into a bowl to make coarse crumbs. After cupcakes have cooled 15 minutes, start filling.
Divide pudding filling into two portions. Fill a pastry bag with 1 c of the filling portion. Gently poke tip into each cupcake and squirt a generous amount of filling into each one. Refill bag and repeat for all 20 cupcakes.
Place a heaping tablespoon of remaining pudding on top of each cupcake, covering completely. Top the frosting with a sprinkling of your reserved cupcake crumbs -pressing them gently so they stick. Store them in refrigerator.
1 pkg Devil's Food Cake mix
3 tbsp Dutch cocoa powder
1 1/2 c veg oil
3 large eggs
1 tsp vanilla extract
Filling and Frosting
1 bx (3.4oz) Cook and Serve pudding mix
2 c whole milk
1/2 c semisweet choc chips
2 tbsp butter
1 tsp vanilla extract
Remove from heat and cover with plastic - placed right on surface of pudding. Now set pudding mix aside.
Preheat oven to 350º and place a rack in center of oven.
Now make your batter - Mix cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend on low speed for about 30 seconds. Scrape down sides with rubber spatula. Increase speed to medium and beat 2 more minutes - scraping sides as needed. The batter should look thick and well combined. Scoop a heaping 1/4 c batter into each lined cup, filling it two thirds of the way full (you will get 24 cupcakes) Put in oven.
Bake cupcakes until they spring back when lightly pressed with your finger - about 17 to 20 minutes. Remove them from oven and cool in pan on wire rack for about 5 minutes.
Remove 4 cupcakes from liners and crumble them into a bowl to make coarse crumbs. After cupcakes have cooled 15 minutes, start filling.
Divide pudding filling into two portions. Fill a pastry bag with 1 c of the filling portion. Gently poke tip into each cupcake and squirt a generous amount of filling into each one. Refill bag and repeat for all 20 cupcakes.
Place a heaping tablespoon of remaining pudding on top of each cupcake, covering completely. Top the frosting with a sprinkling of your reserved cupcake crumbs -pressing them gently so they stick. Store them in refrigerator.
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xo//Andrea Marie
http://gofeastyourself.blogspot.com