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Chocolate Cream Pie Cupcake
Tender, chocolatey cupcakes baked with a layer or graham cracker, filled with chocolate pudding and topped with light, fluffy meringue. The best of both worlds.
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
cupcakes
Calories
Author
Marye Audet-White
Ingredients
1
cup
graham cracker crumbs
2
tablespoons
melted butter
1
cup
flour
¼
cup
dark cocoa powder
¼
teaspoon
baking powder
¼
teaspoon
baking soda
Pinch of salt
½
cup
unsalted butter
¾
cup
sugar
1
egg
1
egg yolk
½
teaspoon
vanilla
½
cup
buttermilk
1
ounce
bittersweet chocolate
, melted
1
ounce
unsweetened chocolate melted
½
cup
sugar
¼
cup
dark cocoa powder
¼
cup
cornstarch
⅛
teaspoon
salt
2 ¾
cups
milk
2
egg yolks
, beaten
4
tablespoons
unsalted butter
1
teaspoon
vanilla extract
3
egg whites
¼
teaspoon
cream
of tartar
¾
cup
sugar
3
egg whites
Instructions
Preheat the oven to 350F
Fit a muffin pan with cupcake liners
Mix the graham cracker crumbs with the 2 tablespoons of melted butter until crumbly
Divide between the cupcake liners
Whisk the 1 cup flour, ¼ cup dark cocoa,¼ teaspoon baking powder,¼ teaspoon baking soda, and salt together in a bowl.
Beat
the ½ cup of butter until creamy.
Add the ¾ cup sugar and
beat
for about 3 minutes at medium speed, until
well blended
Add one egg and
beat
until blended in
Add the egg yolk and
beat
until
well blended
Scrape down the sides of the mixer bowl and
beat
for another minute or so
Add the ½ teaspoon of vanilla
With the mixer on low add ⅓ of the dry ingredients and blend well
Add ½ of the buttermilk and blend
Add ⅓ of the dry ingredients and blend
Add the rest of the buttermilk and blend
Add the remainder of the dry ingredients and blend
Blend in the melted chocolate
Scoop the batter into the cupcake liners
Bake for 20 - 25 minutes or until done. DO NOT OVERBAKE
Remove cupcakes from oven and allow to cool
Meanwhile mix ½ cup sugar, ¼ cup cocoa, ¼ cup cornstarch, and pinch of salt in a microwave safe bowl
Whisk in the 2 ¾ cups milk until
well blended
Microwave, stirring every minute or so until the pudding thickens
Mix a little of the hot pudding into the yolks and then
beat
the yolks into the pudding
Microwave for another minute or two or until very thick - stir often
Remove from microwave and stir int h ¼ cup butter and the vanilla
Set aside to cool
Add about a tablespoon of vinegar or lemon juice to a clean mixer bowl and stir it with the whisk attachment
Pour out the vinegar - this makes the bowl and beaters acidic and helps the meringue whip up light and fluffy
Add the 3 egg whites and the pinch of
cream
of tarttar and
beat
until foamy
Continue to
beat
while adding the ¾ cup of sugar very slowly
Beat
until meringue holds stiff peaks and is no longer grainy
Hollow out cooled cupcakes
Spoon in chocolate pudding
Pipe on the meringue
Brown the meringue with a kitchen torch