Few desserts satisfy a chocolate craving quite like these Chocolate Pudding Cupcakes—a perfect blend of rich cocoa flavor, soft crumb, and an irresistibly moist texture. These cupcakes get their indulgent consistency from the addition of chocolate pudding mix, which not only enhances the chocolatey depth but also ensures they stay ultra-soft for days.

Whether you’re baking for a party, a special occasion, or just a weeknight treat, these cupcakes will become an instant favorite. The velvety chocolate base pairs beautifully with a variety of frostings, making them a versatile dessert for any season. Plus, they’re easy to make, requiring simple ingredients and minimal effort. Get ready to bite into a cupcake that melts in your mouth with every forkful!

Ingredients

Here’s everything you need to whip up these decadent cupcakes:

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Unsweetened cocoa powder	½ cup
Instant chocolate pudding mix	1 (3.9 oz) box
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Granulated sugar	1 cup
Brown sugar (packed)	½ cup
Unsalted butter (melted)	½ cup (1 stick)
Large eggs	2
Whole milk	¾ cup
Sour cream or Greek yogurt	½ cup
Vanilla extract	2 tsp
Hot water or coffee	½ cup
Semi-sweet chocolate chips	½ cup (optional)

Ingredient Notes and Substitutions

Instant Pudding Mix: This is the key ingredient that makes the cupcakes ultra-moist. Avoid using cook-and-serve pudding mix.
Hot Water or Coffee: Coffee enhances the chocolate flavor, but water works fine if you want a caffeine-free option.
Greek Yogurt or Sour Cream: Either adds extra moisture and tenderness to the cupcakes.
Chocolate Chips: These are optional, but they add an extra boost of chocolate in every bite.

Equipment Needed

To make these cupcakes, gather the following kitchen tools:

Muffin tin: To shape and bake the cupcakes perfectly.
Cupcake liners: Prevents sticking and makes for easy cleanup.
Mixing bowls: For combining wet and dry ingredients separately.
Hand or stand mixer: Helps mix the batter smoothly and efficiently.
Whisk and spatula: Essential for combining ingredients without overmixing.
Measuring cups and spoons: For accurate ingredient proportions.
Toothpick: To test for doneness.

Step-by-Step Instructions

Step 1: Prep the Oven and Cupcake Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, chocolate pudding mix, baking powder, baking soda, salt, granulated sugar, and brown sugar. This step helps distribute the leavening agents evenly.

Step 3: Prepare the Wet Ingredients

In another bowl, whisk together the melted butter, eggs, milk, sour cream (or Greek yogurt), and vanilla extract. Slowly pour in the hot coffee or water, mixing continuously to avoid cooking the eggs.

Step 4: Combine the Batter

Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula or on low speed with a mixer until just combined. Be careful not to overmix—this ensures a tender crumb. If using, fold in the chocolate chips at this stage.

Step 5: Fill the Cupcake Liners

Spoon the batter into the cupcake liners, filling each about ⅔ full to allow room for rising.

Step 6: Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center—it should come out with only a few moist crumbs, not wet batter.

Step 7: Cool Completely

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Tips and Variations

Make It Extra Chocolatey: Add a gooey chocolate center by inserting a chocolate truffle or a spoonful of Nutella before baking.
For a Lighter Version: Replace butter with applesauce or mashed banana for a lower-fat alternative.
Dairy-Free Option: Substitute milk with almond or oat milk and use a dairy-free yogurt alternative.
Gluten-Free Adaptation: Swap all-purpose flour for a 1:1 gluten-free baking blend.

Serving Suggestions

These cupcakes are delicious on their own, but you can elevate them further with these toppings:

Chocolate Ganache: Drizzle warm ganache over each cupcake for an extra luxurious touch.
Whipped Cream & Berries: A light topping that balances the richness of the chocolate.
Oreo Crumbs or Shaved Chocolate: Sprinkle on top of the frosting for a beautiful finish.

For a dessert platter, serve alongside fresh fruit, vanilla ice cream, or a scoop of chocolate mousse.

Pairings

Milk: A classic choice that balances the deep chocolate flavor.
Espresso or Coffee: Enhances the cocoa richness.
Red Wine: A bold pairing—try a glass of Cabernet Sauvignon or Merlot.
Vanilla or Caramel Latte: Complements the sweetness without overpowering the chocolate notes.

Storage and Reheating

At Room Temperature: Store in an airtight container for 2-3 days.
Refrigerator: Keeps fresh for up to 5 days, but allow to come to room temperature before serving.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.

To reheat, microwave for 10-15 seconds to bring back some of the fresh-baked warmth.

Nutritional Information (Per Cupcake)

Calories: 250
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Sugar: 20g

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

These Chocolate Pudding Cupcakes are a must-try for any chocolate lover! Moist, flavorful, and incredibly easy to make, they’re perfect for any occasion. Whether you enjoy them as is or dress them up with a rich frosting, they’re guaranteed to be a hit.

Try this recipe and share your thoughts! Tag your creations on social media and let us know your favorite variations.