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Boston Cream Cupcakes Recipe


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     Boston Cream Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   22

1 package (about 18 oz) yellow cake mix, plus ingredients to prepare mix
1 cup milk
1/4 cup French vanilla instant pudding mix
1 container (16 oz) dark chocolate frosting

1) Preheat oven to 350 F. Line 22 standard (2 1/2-inch) muffin cups with paper baking cups. 2) Prepare cake mix according to package directions. Spoon evenly into prepared muffin cups.
3) Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
4) Meanwhile, whisk milk and pudding mix in medium bowl for 2 minutes. Cover and refrigerate until set.
5) Gently poke small hole into bottom of each cupcake with tip of knife. Spoon pudding into pastry bag fitted with small round tip. Insert tip into tops of cupcakes; squeeze bag gently to fill cupcakes with pudding. 6) Microwave frosting in microwavable bowl on high for 30 seconds; stir. Frost cupcakes.

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