Page 38 - Cupcakes

2 cups whole milk

½ cup semisweet chocolate chips
2 tablespoons butter

1 teaspoon pure vanilla extract

CUPCAKES:

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain devil’s food cake mix
3 tablespoons Dutch process unsweetened cocoa powder (see “the Cupcake
Doctor says”)

1½ cups buttermilk
½ cup vegetable oil

3 large eggs
1 teaspoon pure vanilla extract

1. Prepare the filling and frosting: Place the pudding mix and milk in a 2-quart
saucepan over medium-high heat. Whisk constantly until the mixture comes to a
boil and thickens, 4 to 5 minutes. Turn off the heat. Add the chocolate chips,
butter, and vanilla and stir until the butter and chocolate chips melt, 2 minutes.
Remove the pan from the heat and cover the pudding with plastic wrap placed
right on its surface. Let it cool for 45 minutes at room temperature.

5 Ways to Fill a Cupcake

Cupcakes are never boring, but if you want, you can easily put a surprise
filling inside.

1. Spoon 1 tablespoon of your favorite fruit jam on the cupcake before
baking. It will sink into the batter, and the cake will rise up around it as it
bakes.

2. Place a chocolate truffle or unwrapped Hershey’s Kiss on top before
baking.