Boston Cream Cupcakes
Buttery-yellow cupcakes filled with vanilla cream and topped with chocolate ganache!
Servings: 24 cupcakes
Ingredients
- 1 (2-layer) pkg. yellow cake mix
- 1 (3.4 oz.) pkg. vanilla flavor instant pudding
- 1 c. cold milk
- 1 1/2 c. whipped topping thawed, divided
- 4 squares squares semi-sweet chocolate
Instructions
- Heat oven to 350 degrees.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
- Beat pudding mix and milk with whisk for 2 minutes. Let stand 5 minutes.
- Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup whipped topping into pudding; spoon about 1 tablespoon onto bottom halves of cupcakes. Cover with cupcake tops.
- Microwave remaining 1 cup whipped topping and chocolate in small microwaveable bowl on high 1-1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes. Spread onto cupcakes.
- Refrigerate 15 min. before serving. Refrigerate leftovers.
- Cook's Note: Serve frosted cupcakes in colorful paper muffin cups.
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