- Cook Time
- Prep Time
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (8 tbsp.) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 3/4 cup half-and-half
- 4 teaspoons pure vanilla extract
- 2 3/4 ounces bittersweet chocolate (60 to 72% cacao), chopped
- 6 tablespoons heavy cream
- 2 1/4 teaspoons corn syrup
- 1 cup Creamy Vanilla Pudding (see recipe: http://www.rachaelraymag.com/recipes/creamy-vanilla-pudding)
1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour, baking powder and salt. In a large bowl using an electric mixer, beat the butter and sugar on medium-high until fluffy, occasionally scraping down the sides of the bowl, about 2 minutes. Add the eggs and beat until pale and fluffy, about 2 minutes. Add the flour mixture and half-and-half alternately in two batches, beating after each addition until just combined. Beat in the vanilla. Divide the batter among the muffin cups.
2. Bake the cupcakes until a toothpick comes out clean when inserted in the centers, 22 to 25 minutes. Cool completely in the pan.
3. Place the chopped chocolate in a medium metal bowl. In a small saucepan, bring the cream and corn syrup just to a gentle boil over medium heat. Pour the cream mixture over the chocolate and stir until melted and smooth. Let the glaze cool until thickened slightly, about 10 minutes.
4. Using a small, sharp knife, cut a 3/4-inch-diameter, 1 1/2-inch-deep cylinder out of the top of each cupcake, reserving the cutouts. Spoon 1 1/2 tbsp. pudding into each cupcake. Cut 1/2 inch off the bottom of the cutouts and use the cutouts to plug the holes on top of the cupcakes.
5. Dip each cupcake into the glaze, turning to allow the excess to drip back into the bowl. Place the cupcakes on a plate and refrigerate until the glaze is slightly set, about 5 minutes. Dip in glaze again. Keep refrigerated.