This classic dessert is even cuter and easier to enjoy in cupcake form.
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Cal/Serv:
402
Yields:
12
Prep Time:
0
hours
30
mins
Total Time:
1
hour
30
mins
2 tbsp.
cornstarch
3 tbsp.
granulated sugar
tsp.
kosher salt
1 1/2 c.
whole milk
1 c.
heavy cream
4
large egg yolks
1 1/2 tsp.
pure vanilla extract
1 c.
bittersweet chocolate chips
2 tbsp.
light corn syrup
- In a medium heavy-bottomed pan, whisk together the cornstarch, sugar, and salt. Whisk in the milk, 1/2 cup cream, then the egg yolks. Bring the mixture to a boil, then reduce the heat to a simmer and cook, whisking constantly, for 5 minutes. Whisk in the vanilla.
- Transfer the pudding to a small bowl. Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 1 hour and up to 3 days. Whisk before using.
- In a microwave-safe measuring cup, combine the chocolate, corn syrup, and the remaining 1/2 cup cream. Cook on high for 1 minute. Stir the mixture, then continue cooking in 15-second intervals until the chocolate is melted and the mixture is smooth. Use immediately or refrigerate in an airtight container for up to 3 days. Reheat in the microwave before using.
- To assemble, cut each cupcake in half crosswise. Spoon some of the pudding on the bottom half of each cake (about 2 1/2 tablespoons each); sandwich with the top of the cupcakes. Spoon the chocolate over the top (about 1 1/2 tablespoons each).
Sarah Anne Ward
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