Boston Crème Pudding Cupcakes

[Ol-blue]

These are real simple to make and a big hit in my family.
Enjoy! Debbie

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
POWDERED SUGAR
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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.
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Enjoy! Debbie

 

[Andy M.]

Now if you could just add the seven squiggles of white frosting across the top...

 

[Barb L.]

Yum, thanks for posting, gotta try these for sure - one of my favorites !

 

[BettyR]

OMG!!! You are the devil!!! I love Boston Cream Pie; I used to make them for DH when he was in college before we got married.

Now I've got to make these and I've been telling myself that I was going to cut back on the sweets.

 

[mercyteapot]

These sound great. Something that would be a little different to take for a treat at work or send with my son to school, and yet still be easy to carry and eat. Thanks!

 

[Ol-blue]

I hope you all enjoy. Debbie