Plop about 1/4 cup chocolate pudding in the bottom of each glass.
Nestle the cupcake bottoms into the pudding, pushing in gently so the pudding comes partway up the sides of the cupcakes.
Dollop each with a generous portion of whipped cream, pushing it down around the sides of the cupcake and covering its top.
Dollop on a half-inch layer of pudding.
Gently top with the cupcake tops.
Finish with a dollop each of pudding and whipping cream. Shavings of dark chocolate would be nice as well.
If assembling the parfaits a day ahead, finish the top with the pudding, but don’t add the final dollop of whipped cream. (Cover and chill the whipped cream.) Cover the parfaits and chill. When ready to serve, re-fluff the whipped cream a bit with a whisk. Dollop the whipped cream onto the parfaits and serve.
DEEP CHOCOLATE PUDDING
Prep: 15 minutes
Cook: 18 minutes
Chill: 30 minutes
Note: Adapted from Foodandwine.com.
1 cup each: heavy cream, whole milk
1 egg, lightly beaten
1/4 cup plus 2 tablespoons sugar
2 tablespoons each: unsweetened cocoa powder, cornstarch
1/8 teaspoon salt
2 tablespoons plus 1 teaspoon unsalted butter
3 ounces bittersweet chocolate, finely chopped
Whisk the cream, milk and egg in a medium saucepan. In a bowl, whisk together the sugar, cocoa, cornstarch and salt; add mixture to the saucepan. Heat to a boil, whisking constantly, over moderately high heat. Strain the pudding into a bowl. Stir in the butter and chocolate until melted.
Pour pudding into a glass bowl to cool. Press plastic wrap directly on the surface of the pudding; refrigerate until chilled, about 30 minutes.
Prep: 20 minutes
Cook: 18 minutes
Makes: 18 to 20 cupcakes
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
11/2 sticks (12 tablespoons) unsalted butter, softened
11/2 cups sugar
2 teaspoons vanilla
3 large eggs, at room temperature
3 ounces unsweetened chocolate, melted, cooled
3/4 cup whole milk, at room temperature