Recipes Made with Cake Mixes
Boston Cream Cupcakes
Yield: 22 cupcakes
Ingredients
- 1 (18.25 ounce) box yellow cake mix*, + ingredients to prepare mix
- 1/4 cup instant French vanilla pudding and pie filling mix
- 1 cup cold milk
- 1 (16 ounce) container dark chocolate frosting
Instructions
- 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.
- Meanwhile, whisk together pudding mix and milk until well blended.
- Cover and refrigerate pudding.
- Use tip of sharp knife to gently poke small hole into bottom of each cupcake.
- Place pudding in pastry bag fitted with small round pastry tip. Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding.
- Repeat with remaining cupcakes and pudding.
- Place frosting in medium microwavable bowl.
- Microwave on HIGH 30 seconds; stir.
- Frost tops of cupcakes.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.