Boston Cream Cupcakes

A couple weeks ago, a friend and coworker celebrated a birthday. I decided it was a good time to put my new cupcake recipe book to good use. Since I didn't know what her preference was, I went with my gut. Due to the fact that she's a Boston native, I went with Boston Cream Cupcakes.

Last week, a friend and coworker celebrated a birthday. I decided it was a good time to put my new cupcake recipe book to good use. Since I didn't know what her preference was, I went with my gut. Due to the fact that she's a Boston native, I went with Boston Cream Cupcakes. 
I'll share two versions for you all. One is the simple way, one is from scratch. Take your pick!

Ingredients for Cupcakes: 
-1 package yellow cake mix, plus ingredients
-1 cup milk
-1/2 cup french vanilla instant pudding

Ingredients for frosting: 
- 2 cups sugar
- 3 tbsp cocoa
- 2/3 cup milk
- 1 stick butter
- 1 1/2 tsp vanilla

Directions for Cupcakes:

• Preheat the oven to 350 degrees. Prepare cupcake liners in cupcake pans. 

• Sift together the flour, baking powder and salt. Set aside.

• Prepare cake mix according to package directions. Spoon batter evenly into cupcake liners. 

• Bake 15-20 minutes, or until cupcakes look golden on top. 

• Meanwhile, whisk milk and pudding mix in medium bowl for 2 minutes. Cover and refrigerate until set. 

• Gently poke a small hole into the top of each cupcake with tip of a knife. Spoon pudding into pastry bag fitted with a small, round tip. Insert tip into tops of cupcakes; squeeze bag gently to fill cupcakes with pudding. 

Directions for Frosting: 

• Mix sugar, cocoa powder, and milk together in a large saucepan. 

• Cook over medium-high heat until large bubbles form. Boil one minute. Remove from heat and add butter and vanilla.

• Return to medium-high heat and boil until thickens. Remove from heat and beat with a wooden spoon until thick and smooth.

Frost when cakes are cooled. 

Yields: about 22 cupcakes

Enjoy!

xoxo,
Laura