Mexican Chocolate Pudding Filled Cupcakes

Happy Cinco de Mayo! In honor of the 5th of May, we have one of my favorite cupcakes infused with authentic Mexican chocolate and vanilla, Mexican Pudding Filled Cupcakes. Mexican chocolate pudding has a great flavor combination of chocolate, vanilla, and cinnamon.

Making pudding from scratch is surprisingly easy to do with no modifications for high altitude except the cook time is slightly longer. The Mexican pudding is paired with a vanilla cupcake base and a Mexican chocolate buttercream frosting.

Mexican Chocolate Filled Cupcakes

adapted from Lemon Drop Cupcakes

preheat oven 400 degrees

12.5 ounces all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2/3 cup whipping cream
1/4 cup milk
1 tsp vanilla bean paste
2 tsp Mexican vanilla
3/4 cup butter, softened
1 1/4 cup caster sugar
3 eggs

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a small bowl combine milk, cream, and vanillas; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until creamed. 
4. Add eggs, one at a time, beating well after each addition.
5. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. Fill liners a little over half.

Bake for 15 minutes.  Makes about 20 cupcakes. Set aside to cool.

Mexican Chocolate Pudding

adapted from Martha Stewart

1 tbsp Mexican cocoa
1 1/4 tbsp corn starch
3 tbsp caster sugar
1/4 tsp salt
1/2 cup heavy cream
1 cup milk
2 egg yolks
3 ounces mexican chocolate, chopped
1 tsp Mexican vanilla
1 1/2 tbsp butter, at room temperature

1. Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
2. Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. 
3. Transfer pudding to a refrigerator until chilled, about 4 hours.

Core cupcakes and fill with pudding. Insert into cupcake, twist while pulling out of cupcake. Fill pudding with spoon. Yum!

Mexican Chocolate Buttercream

1 cup unsalted butter, softened

3 cups powdered sugar
1/2 cup Mexican cocoa
1/2 tsp vietnamese cinnamon

1/2 tsp salt

1 tsp Mexican vanilla

3 tbsp heavy cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, cinnamon, and vanilla. 
2. Add cocoa. Mix well.
3. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes.

Mexican Chocolate Pudding Filled Cupcakes is a wonderful combination of vanilla, chocolate, and cinnamon. A vanilla cupcake is the perfect base for the strong flavors of the Mexican vanilla pudding and buttercream. 

Looking for another Cinco De Mayo recipe? Try High Altitude Cupcake's Margarita Cupcakes.