Boston Cream Cupcakes
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Boston Cream Cupcakes
YIELD Makes 22 cupcakes
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INGREDIENTS
| 1 | package (about 18 ounces) yellow cake mix, plus ingredients to prepare mix |
| 1/4 | cup instant French vanilla pudding and pie filling mix |
| 1 | cup cold milk |
| 1 | container (16 ounces) dark chocolate frosting |
PREPARATION:
- 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.*
*You may substitute a plastic squeeze bottle with narrow dispensing tip for the pastry bag.
- 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.
This recipe appears in:
Cupcakes
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