Eggnog Chocolate Cupcakes with Pudding Buttercream
Ingredients
Frosting
- 120 ml milk
- 150 ml eggnog
- 1/2 packet (18g) vanilla pudding powder
- 2 tbsp sugar
- 120 g butter
Cake batter
- 150 g soft butter
- 150 g sugar
- A pinch of salt
- 3 medium eggs
- 120 g all-purpose flour
- 30 g cocoa powder
- 1 tsp baking powder
- 50 ml eggnog
Decoration
- 1-2 tbsp chocolate sprinkles
- Optional: chocolate egg
- Some eggnog for sprinkling
Preparation
Make the eggnog pudding for the frosting by heating milk and eggnog in a saucepan until boiling
Whisk together pudding powder, sugar, and 3 tablespoons of the hot milk mixture until smooth, then stir into the saucepan
Cook, stirring constantly, until thickened, then pour into a bowl, cover with plastic wrap, and chill
Place butter for the frosting in a bowl and let come to room temperature
Preheat oven to 180°C (350°F) conventional or 160°C (320°F) convection. Line a 12-cup muffin tin with paper liners
Beat butter, sugar, and salt until fluffy. Add eggs one at a time
Mix flour, cocoa powder, and baking powder, then alternately add to the batter with eggnog
Divide the batter evenly among the paper liners and bake for about 25 minutes, then let cool completely
Meanwhile, remove the eggnog pudding from the refrigerator and let come to room temperature
Beat the room temperature butter until creamy, then gradually add the eggnog pudding and beat until smooth to make the buttercream
Frost the cooled cupcakes with the buttercream
Sprinkle with chocolate sprinkles. If desired, top with a chocolate egg and lightly sprinkle with eggnog
Tips
These eggnog cupcakes are perfect for Easter
The chocolate cake becomes nicely moist thanks to eggnog
A shot of eggnog must not be missing in the pudding-buttercream
