Chocolate Custard Cupcakes

Name: German Chocolate Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: O Organics Milk, Low Fat, Organic; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Sugar In The Raw Cane Sugar, Turbinado; Bluebonnet Nutrition Vegetable Oil Sticks; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Reich Family Kitchen Cocoa Bombs; Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Sugar, Organic, Powdered; Reddi-wip Dairy Topping Extra Creamy; O Organics Maple Syrup, Organic, 100% Pure; O Organics Sugar, Organic, Dark Brown; Clabber Girl Gluten Free Non GMO Corn Starch; Bob's Red Mill Shredded Coconut, Unsweetened; Diamond Pecans, Chopped

Serves 12

30 mins prep

15 mins cook

45 mins Rest Time

120 mins total

soft and moist Chocolate Cupcakes filled with homemade Chocolate Custard and topped with decadent cloud of chocolate buttercream frosting. 100% eggless and easily made vegan, try these asap!

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Chocolate Cupcake Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.

In a bowl, mix together the milk and lemon juice. Let it sit for 5 minutes, then add castor sugar, oil, and vanilla extract. Stir until the sugar is almost dissolved.

Combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) & mix until combined.

Add dry mix to wet ingredients. Stir well.

Add Freshly brewed coffee or boiling water, mix until combined and batter is smooth.

Fill each cupcake liner about 3/4 of the way with the batter.

Bake in the preheated oven for 13-15 minutes or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.

Chocolate Custard Instructions

In a pot, combine milk, sugar, cocoa powder, and cornstarch.Heat on low-medium, stirring until it thickens.

Let it boil on low for 1 minute, stirring continuously.Remove from heat. Add butter, vanilla, and salt. Mix well.

Stir in chopped chocolate until melted. Transfer the prepared custard into a bowl and cover the surface with plastic wrap. Chill in fridge for 2–3 hours. Stir the custard until smooth before using.

Chocolate Buttercream Frosting Instructions

In a mixing bowl, beat the butter with an electric whisk or paddle attachment on medium speed for about 2 minutes, until it becomes soft and fluffy.

Sift the powdered sugar and cocoa powder into the bowl in 2-3 parts, then beat on medium speed for 4-5 minutes, or until smooth and well combined.

Add the whipping cream and vanilla extract, then mix on medium speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.

Assembly Instructions

Once the cupcakes have cooled completely, use a serrated knife or cupcake corer to remove a small portion from the center of each cupcake to create space for the filling.

Spoon or pipe a generous amount (at least 1tablespoon) of the Chocolate Custard into the center of the frosting as shown.

Prepare a piping bag fitted with a star nozzle, pipe the chocolate buttercream frosting evenly on top of each cupcake.

For extra flair, top with additional custard, chocolate shavings or caramel if desired.