Boston Creme cupcakes

Boston Creme cupcakes = seriously yummy!!!

Just had to share.  :0)

You can bet I’ll be scrapping this in a 6×6 page!  But in the meantime, here’s the recipe.  Enjoy!

Boston Creme Cupcakes

1 1/4 cups whole milk

1 (3.4-ounce) box vanilla instant pudding and pie filling mix

1 teaspoon vanilla

18 pre-made cupcakes baked from a yellow cake mix

1/2 cup heavy cream

1/2 package (6 oz.) semisweet chocolate morsels

Combine milk, instant pudding mix, and vanilla in a large bowl. Beat mixture for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing filling into each cupcake.

Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Cool slightly.  Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving.

*note- The original recipe called for 1 Tbsp. of vanilla but I cut it down to 1 tsp.  It also called for 12 cupcakes but I was able to fill 18 with the filling.  And the original recipe called for double the ingredients for the chocolate glaze but it was way too much so I cut it in half…the amount above should be about right.

Edit:  To answer your questions…I used a medium to large size tip. It could have been a bit smaller but I went with what I had and it worked fine. You will be able to tell when the cupcake has enough filling…it starts to swell. 

I have filled cupcakes in the past with regular frosting (learned this from my mother-in-law years ago) but I was afraid these would get mushy from the pudding filling.  Not the case!  The pudding kept the cupcakes nice and moist.  Nothing worse than dry cake, huh?