Mexican Chocolate Pudding-Filled Cupcakes

Ingredients

2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsalted butter, softened
1/2 cup egg yolks
1 cup milk, warmed
2 1/4 teaspoons pure vanilla extract
Mexican Chocolate Pudding
Chocolate Buttercream Frosting
Gold petal dust (optional)

Directions

Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.

Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.

Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.

Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.