Boston Cream Cupcakes
Sandra Lee's Semi-Homemade and the idea for how to stuff the cupcakes comes from Pintrest.
-1 box vanilla instant pudding and pie filling mix
-1 box yellow cake mix
-1 cup heavy cream
-1 (12-ounce) package semisweet chocolate morsels
Make the cupcakes according to package direction.
And make the pudding according to package directions -- refrigerate. Let the cupcakes cool completely.
|Cut a whole in each cupcake (save the top) and fill with vanilla pudding.|
|Replace the top to cover up the filled center.|
|Pour over cupcakes.|
Cool in the refrigerator for one hour.