Mexican Chocolate-Pudding-Filled Cupcakes

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Martha Stewart


I've made this several times through the years and they are one of my favorites and always a big hit! Sometimes I'll use the Abuelita Mexican Hot Chocolate Tablets for the frosting which gives it a little bit of a grainy texture, some people love that!
7c90eb3219f3   •  6 Jan   •  Report
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2 1/2 cups cake flour

1 1/2 cups sugar

1 tablespoon plus 1/2 teaspoon baking powder

1/2 teaspoon salt

6 ounces unsalted butter, softened

1/2 cup egg yolks

1 cup milk, warmed

2 1/4 teaspoons pure vanilla extract

Mexican Chocolate Pudding

Chocolate Buttercream Frosting

Gold petal dust (optional)

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