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Bread Pudding Cupcakes With Lots of Chocolate

When my friend suggested that I make bread pudding cupcakes, chocolate is not what I had in mind. I was picturing more of a traditional bread pudding – maybe with some kind of boozy sauce. However, when I came across Chockylit’s chocolate bread pudding cupcakes with toffee, all other searches went out the window. I couldn’t even think of a way that I wanted to change it. I almost always change something about a cupcake recipe. In this case, I made it as written, except for the frosting.

How Were the Bread Pudding Cupcakes?

The bread pudding cupcakes were a little rich for me. They were almost a cross between bread pudding and fudge. My mother-in-law said the cupcakes were a perfect chocolate bread pudding, but she wasn’t quite sure how they were cupcakes. This was a common comment among my tasters – including my ever present taster Ran and Bride and Groom 2.0. Cupcake or not, if you like rich chocolate desserts and you like bread pudding, this might be a winner for you!

The Bread Pudding Cupcake Recipe

As noted above, I got the bread pudding cupcake recipe from Chockylit. I have reprinted it below with my notes.

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5 from 1 vote

Bread Pudding Cupcakes With Lots of Chocolate

The bread pudding cupcakes were a little rich for me. They were almost a cross between bread pudding and fudge.
Course Dessert
Cuisine American
Keyword bread pudding cupcakes, chocolate bread pudding
Prep Time 55 minutes
Cook Time 22 minutes
Total Time 1 hour 17 minutes
Servings 30 cupcakes
Calories 220kcal
Author Stef

Ingredients

  • 3 C heavy cream
  • 1 C milk
  • 2 t vanilla
  • 1/4 C cocoa powder
  • 1 lb loaf dense white bread 1 or 2 days old (I used French bread)
  • 10 oz dark chocolate chopped
  • 8 large egg yolks
  • 3/4 C sugar
  • Chopped toffee to taste (I made my own using this toffee recipe and used about 1 1/2 C)

Instructions

  • In a medium saucepan over medium-high heat, whisk together the cream, milk, vanilla, and cocoa.
  • Bring to a boil, stirring.
  • Remove from heat, cover, and let sit for 30 minutes.
  • Chop bread into 1/2″ cubes. Transfer to a large bowl and set aside.
  • Bring mixture back to boil and stir in chopped chocolate.
  • Take off the heat and continue to stir until chocolate is melted.
  • Whisk together the egg yolks and sugar in a medium-sized bowl.
  • Slowly add the warm chocolate mixture, whisking constantly until combined.
  • Pour the mixture carefully over the bread cubes.
  • Stir until all cubes are covered.
  • Cover with plastic wrap and set aside for 15 minutes.
  • Mix in as much toffee as you'd like. I made sure that there were a few small pieces in each cupcake.
  • Stir to combine.
  • Scoop soaked bread cubes into cupcake liners until bread cubes are level with the top of the rim.
  • Carefully pour the remaining liquid into each cupcake, filling until nearly full.
  • Bake at 350 F for about 22 minutes or until set.

Notes

Top the bread pudding cupcakes with [brewed chocolate frosting|https://www.cupcakeproject.com/what-to-drink-with-your-cupcakes/. (See picture in this post)

Nutrition

Nutrition Facts
Bread Pudding Cupcakes With Lots of Chocolate
Amount Per Serving
Calories 220 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 85mg28%
Sodium 91mg4%
Potassium 129mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 435IU9%
Vitamin C 0.2mg0%
Calcium 78mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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The Frosting


I topped the bread pudding cupcakes with brewed chocolate frosting. It went perfectly!

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