See Also: Boston Cream Cupcakes(recipes)
Cookies & Cream Cupcakes(recipes)
Ice Cream Cone Cupcakes(recipes)
Boston Cream Pie(recipes)
Chocolate Cream Cheese Cupcakes(recipes)
Skinny Carrot Cupcakes with Cream Cheese Frosting(recipes)
Steamed treacle sponge pudding with clotted cream ice cream(recipes)
His and Her Cupcakes(recipes)
Cupcakes(tourism)
Turkey Cupcakes(recipes)

Boston Cream Cupcakes (recipes)


Boston Cream Cupcakes

Yield: Makes 22 cupcakes



Ingredients:



1package (about 18 ounces) yellow cake mix, plus ingredients to prepare mix

1/4cup instant French vanilla pudding and pie filling mix

1cup cold milk

1container (16 ounces) dark chocolate frosting









Preparation:





1.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.2.Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.3.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.* *You may substitute a plastic squeeze bottle with narrow dispensing tip for the pastry bag.4.Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.5.Place frosting in medium microwavable bowl. Microwave on HIGH 30 seconds; stir. Frost tops of cupcakes.