Boston Cream Cupcakes
From mountainmama 16 years ago
- 45 minutes to make
- Serves 22
This recipe is so good to make its quick and few ingredients. Great for Potlucks or just for Family Dessert!
Ingredients
- 1 package (about 18 ounces) yellow cake mix, plus ingredients to prepare mix. shopping list
- 1/4 cup instant French vanilla pudding and pie filling mix shopping list
- 1 cup cold milk shopping list
- 1 container (16 ounces) dark chocolate frosting shopping list
How to make it
- Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
- Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
- Use tip of sharp knife to gently poke small hole into bottom of each cupcake. Place pudding in pastry bag fitted with small round pastry tip.*
- Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
- Place frosting in medium microwavable bowl. Microwave on HIGH 30 seconds; stir. Frost tops of cupcakes.
- *You may substitute a plastic squeeze bottle with narrow dispensing tip for the pastry bag.
People Who Like This Dish 3
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" It was excellent "