All the great tastes of the classic Boston Cream Pie in a delicious cupcake...
It was quiet here. We took the kids out for an early morning nature hike at the local forest preserve. The weather was perfect for it. A very fall-ish morning. Then, I spent some time with my 14 year old binge watching Stranger Things on Netflix. Not very nature-like, but, it was really a really good show and I enjoyed hanging out with my teenager. An all around good weekend.
But, alas, the weekend is over and it's the start of a new week.
That's OK..we have cupcakes.
Cupcakes with the great taste of the classic Boston Cream Pie, but, in smaller portions. Which equals less work and less guilt! So nifty, right?
We start out with your basic French Vanilla (or yellow) cake mix and make according to the box instructions for cupcakes. When they are completely cooled, cut them in half. Spoon your vanilla pudding filling on the bottom half of your sliced cupcake and then, top it off with the other half. We then pour on some glossy smooth chocolate icing. So simple and they are out of this world-good.
Such a great way to start the week!
linking up & weekend potluck
Boston Cream Pie Cupcakes
Prep Time: 00:30
Cook Time: 00:30
Ingredients (12 cupcakes)
- 1 box yellow cake mix ( plus ingredients)
- 1 box (3.4 oz) instant vanilla pudding
- 1 cup cold milk
- 1/2 cup whipped topping
- 4oz semi-sweet chocolate
- 1 cup whipped topping
Mix cake mix according to box directions for 24 count cupcakes. Let them cool completely.
In a mixing bowl, whisk pudding mix and cold milk. Let it sit for 5 minutes. Fold in 1/2 cup whipped topping.
With a sharp knife, slice cooled cupcakes in half. Spoon approx 1 TBSP of vanilla pudding mixture on bottom half. Cover with cupcake top.
Melt chocolate and 1 cup whipped topping in a small saucepan over low heat or in microwave. Let it sit for 10 minutes. Spread over cupcakes.
Refrigerate cupcakes for 15 minutes before serving.