Gooey Chocolate Cupcake Bread Pudding

October 18 marks National Chocolate Cupcake Day, and this dessert gives day-old cupcakes a second act as bread pudding. Soaked in cocoa custard and studded with chocolate chips, they bake into pure gooey comfort.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 11g protein
• 58g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 whole day-old chocolate cupcakes (frosted or unfrosted)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp butter for greasing
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F and generously grease a 9x9-inch baking dish with butter so the pudding releases cleanly later.
2. 2Tear the chocolate cupcakes into rough 1-inch chunks, keeping any frosting attached for extra richness, and scatter them evenly across the bottom of the prepared dish.
3. 3In a large mixing bowl whisk the eggs until the yolks and whites are fully blended and slightly frothy.
4. 4Add the milk, heavy cream, granulated sugar, cocoa powder, vanilla extract, and salt to the eggs, then whisk vigorously until the cocoa dissolves completely and the custard looks smooth and chocolatey.
5. 5Pour the custard mixture slowly over the cupcake pieces, pressing the cubes down gently with a spatula so every piece soaks up liquid.
6. 6Let the mixture sit at room temperature for 15 minutes so the cupcakes fully absorb the custard and soften.
7. 7Sprinkle the chocolate chips evenly over the top, tucking a few down into the gaps for melty pockets.
8. 8Bake uncovered for 35 to 40 minutes until the top is set with a slight jiggle in the center and the edges look golden and puffed.
9. 9Remove from the oven and cool on a wire rack for 10 minutes so the custard firms just enough to scoop cleanly.
10. 10Dust the warm pudding generously with powdered sugar right before portioning.
11. 11Scoop into bowls while still warm, making sure each serving gets both custardy interior and crispy top bits.
12. 12Serve immediately as a spoonable dessert that highlights the original cupcake flavor in every bite.