Boston Cream Cupcakes

By dette

Ingredients

• CUPCAKES:
• Yellow cupcakes
• 1 box (4 serving size) vanilla instant pudding and pie
• filling mix
• 1 3/4 c milk
• CHOCOLATE ICING:
• 1/3 c. butter or margarine
• 2 oz unsweetened baking chocolate
• 1 1/2 c powdered sugar
• 1 tsp vanilla
• 1/3 c hot water

Details

Servings 24

Preparation

Step 1

Make, bake and cool Yellow Cupcakes as directed in recipe.

Meanwhile, mke pudding and pie filling mix as directed on box EXCEPT use 1 3/4 c. milk

Fill cupcakes: 1. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake, discard pieces. 2. Spoon about 2 tsp pudding into center of cupcake.

In 1 qt saucepan, melt butter and chococlate overlow-heat, stirring occasionally. Stir in powdered sugar and vanilla. Stir in hot water until smooth. If necessary, stir in additional water, 1 tsp at a time, until icing is spreadable With meatal sparula or back of spoon, spread icing over tops of cupcakes. Refrigerator uncovered until serving time. Sotre covered in refrigerator.

cal 280 fat 13g; sat fat 8g; chol 55mg; sod 280; carb 38g; prot 3g; 1 starch; 1 1/2 other carb; 2 1/2 fat; car choices: 2 1/2