Thursday, July 31, 2008

Boston Cream Cupcakes

These were soooo good. This recipe is from a Cake Mix Magic cookbook and I only changed two things. Instead of filling pudding from bottom, I filled from the top. I also recommend cooling down the icing a bit before frosting. I literally had 5 minutes to frost these so they were a gooey mess. At least they were a hit at the party!


1 package (about 18 oz) yellow cake mix plus ingredients to make mix
1/4 cup French vanilla instant pudding and pie filling mix
1 cup cold milk
1 container (16 oz) dark chocolate frosting


  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.

  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.

  4. Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes.

  5. Place frosting in medium microwavable bowl. Microwave on HIGH 30 seconds; stir. Frost tops of cupcakes.

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