chocolate cream pie cupcakes
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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
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Marye Audet-White


  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 cup flour
  • 1/4 cup dark cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1 ounce bittersweet chocolate , melted
  • 1 ounce unsweetened chocolate melted
  • 1/2 cup sugar
  • 1/4 cup dark cocoa
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 3/4 cups milk
  • 2 egg yolks , beaten
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 3 egg whites


  • 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, 1/4 cup dark cocoa,1/4 tsp baking powder,1/4 tsp baking soda, and salt together in a bowl.
  • Beat the 1/2 cup of butter until creamy.
  • Add the 3/4 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 1/2 teaspoon of vanilla
  • With the mixer on low add 1/3 of the dry ingredients and blend well
  • Add 1/2 of the buttermilk and blend
  • Add 1/3 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 1/2 cup sugar, 1/4 cup cocoa, 1/4 cup cornstarch, and pinch of salt in a microwave safe bowl
  • Whisk in the 2 3/4 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 1/4 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 3/4 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