This is a great new easy recipe I tried this morning and they are really good! so I had to share...
Boston Cream Cupcakes
1 pkg (18.25 oz) yellow cake mix
1 cup cold milk
1 pkg (6 serving size) Jello-O Vanilla Instant Pudding and Pie filling
8 oz tub of thawed Cool Whip
4 squares semi-sweet baking chocolate
Preheat oven to 350. Prepare cake batter and bake in 24 greased muffin tins as directed on package. Cool 10 minutes in pans. Remove to wire racks; cool completely.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes until well blended. Let stand 5 minutes to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/3 of the tub of whipped topping into the pudding. Spoon 1 heaping Tablespoon onto the bottom half of each cupcake; cover with top of cupcake.
Microwave remaining whipped topping and the chocolate in small bowl on HIGH for 90 seconds (stirring every 30 seconds) until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1 1/2 tsp. of the chocolate mixture. Refrigerate at least 15 minutes before serving. Store leftover cupcakes in refrigerator. (Makes 2 dozen)
Boston Cream Cupcakes
1 pkg (18.25 oz) yellow cake mix
1 cup cold milk
1 pkg (6 serving size) Jello-O Vanilla Instant Pudding and Pie filling
8 oz tub of thawed Cool Whip
4 squares semi-sweet baking chocolate
Preheat oven to 350. Prepare cake batter and bake in 24 greased muffin tins as directed on package. Cool 10 minutes in pans. Remove to wire racks; cool completely.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes until well blended. Let stand 5 minutes to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/3 of the tub of whipped topping into the pudding. Spoon 1 heaping Tablespoon onto the bottom half of each cupcake; cover with top of cupcake.
Microwave remaining whipped topping and the chocolate in small bowl on HIGH for 90 seconds (stirring every 30 seconds) until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1 1/2 tsp. of the chocolate mixture. Refrigerate at least 15 minutes before serving. Store leftover cupcakes in refrigerator. (Makes 2 dozen)
1 comment:
Yummy! Thanks for the recipe. I am anxious to try them!!
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