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.
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.