I think it's been mentioned around here that cupcakes are not really my thing. I don't make them too often and when I do..they usually don't turn out that great. Now, eating cupcakes is most definitely my thing. So, after coming across these, I decided to give baking cupcakes another whirl. What a great idea! These are fabulous. All the great tastes of Boston Cream Pie without a ton of work and a mini size so, you won't feel so guilty about eating them :)
for cupcakes:
1 box yellow cake mix ( plus ingredients)
for filling:
1 box (3.4 oz) instant vanilla pudding
1 cup cold milk
1/2 cup whipped topping
for chocolate topping:
4oz semi-sweet chocolate
1 cup whipped topping
Directions:
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.
I've recently decided I like Boston Cream Pie--these cupcakes are making me have a craving :P
ReplyDeleteComing from over Full Plate Thursday! These look delicious and my father in law would love these, thanks for sharing!!
ReplyDeleteOh. My. These look so amazing! I've never tried Boston Cream Pie, but I think it's time to!
ReplyDeleteThese look fantastic !:)
ReplyDeleteI wish I could grab one and eat
Thank you everyone :)
ReplyDeleteOh My Goodness Erin,
ReplyDeleteWhat a fabulous cupcake and a great dessert! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen