Boston Cream Bites

By GratefulSea

note: chocolate topping was much too thin. Consider decreasing cream to 1/3 cup.

Ingredients

• 1 box Betty Crocker® SuperMoist® French vanilla cake mix
• 1 cup water
• 1/3 cup butter, softened
• 3 eggs
• 1 cup prepared vanilla pudding
• 1 cup semisweet chocolate chips (6 oz)
• 3/4 cup whipping cream

Preparation

Step 1

Heat oven to 350°F. Generously grease 48 mini muffin cups with
shortening or cooking spray; lightly flour cups.
In large bowl, stir together cake mix, water, butter and eggs until
smooth. Spoon batter evenly into muffin cups.


Bake 8 to 10 minutes or just until cupcakes spring back when touched
lightly in center. Cool completely, at least 15 minutes. Remove from
muffin cups to cooling rack.


Using sharp knife, cut top off of each cupcake. Spoon rounded 1/4
teaspoon pudding onto center of bottom half of each cupcake. Cover
with top halves of cupcakes.


In small microwavable bowl, microwave chocolate chips and whipping
cream uncovered on High 30 to 60 seconds or until chips are melted
and mixture can be stirred smooth. Spoon chocolate mixture on top of
each cupcake.


Let stand until chocolate is set before serving. Store in
refrigerator.