These are real simple to make and a big hit in my family.
Boston Crème Pudding Cupcakes
24 CUPCAKES; Baked.
1 1/4 cup(s) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING; Box.
1 1/2 cup(s) MILK
1 1/2 teaspoon(s) VANILLA
1/2 cup(s) WHIPPING CREAM
1 cup(s) CHOCOLATE CHIPS
Make pudding according to package direction but only use 11/4 cup of milk and adding the vanilla.
Place pudding in refrigerator for 15 minutes.
Spoon pudding into a pastry bag fitted with a medium size plain tip.
Fill cupcakes with vanilla pudding by inserting tip into the top of the cupcake and squeezing a tablespoon or so of the pudding into each cupcake.
The cupcakes will swell some.
Heat whipping cream in a small saucepan over medium heat until bubbles appear around the edges; remove from heat; add chocolate chips and whisk until smooth.
Dip the cupcake tops in the chocolate or drizzle chocolate over cupcakes using a spoon.
Refrigerate until chocolate is set; about 30 minutes.
Sprinkle with powdered sugar just before serving if desired.