Boston Cream Cupcakes

picture by Ali
How about a mini Boston Cream Pie in a cupcake? Ali, who this picture belongs to, mentioned that she made these from a recipe in “Cuisine at Home” magazine and how much loved these. But, for me I follow Kraft Magazine and so I decided to use their recipe which is quite easy.

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups  thawed COOL WHIP Whipped Topping, divided
4 squares BAKER’S Semi-Sweet Chocolate

HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.



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