Thursday, September 26, 2013

Boston Cream Cup Cakes

  • 1 (18 ounce) box yellow cake mix
  • egg, as called for to prepare cake mix
  • oil, as called for to prepare cake mix
  • water, as called for to prepare cake mix
  • 1/4 cup vanilla flavor instant pudding and pie filling mix (French vanilla)
  • 1 cup cold milk
  • 1 (16 ounce) container dark chocolate frosting


  1. Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
  2. Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
  3. Place pudding in pastry bag fitted with small round pastry tip.
  4. Place tip inside hole at top of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
  5. Frost tops of cupcakes making sure to cover op the hole.
  6. Garnish with a half fresh strawberry fan.

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