Easy Boston Cream Pie Cupcakes

1 box of Yellow Cake Mix
1 box of vanilla instant pudding
7 oz of chocolate chips
1/2 cup of heavy cream

1. Bake cupcakes according to box.

2. Once cupcakes have cooled, cut a whole in the top of the cupcake and add about 1 tablespoon of vanilla pudding.
Put the top of the cupcakes back on.

3. Melt chocolate and cream in microwave until melted.

4. Dip cupcakes in chocolate mixture.

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Ever have problems getting enough filling into your cupcakes? I’ve tried piping bags and hardly got any filling in the middle before. I saw on Paula’s Best Dishes some guy who made cupcakes and cut a little hole in the middle of the cupcake off. Then filled it with some cream mixture. What a great idea! I used that method to fill these.

Then this morning, I was watching Food Network as usually on Saturday mornings, and saw Paula Dean make these Coffee Chocolate cupcakes. Blah! I hate anything with coffee in it. She used this really tiny tip about the size of a needle to fill the cupcakes. They cut into one and I couldn’t believe how much filling was in it. I might just have to go out to Michael’s and look for that tiny tip.

Boston cream pie is filled with vanilla pudding and has a chocolate frosting. I like things easy. Like taking a box of cake mix, baking it off, and using instant pudding to fill the cupcakes. The chocolate was melted in a microwave with the cream. It was so simple to make these cupcakes. They are best served cold, because of the instant pudding in the middle.

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