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Baking Measurements: c. = cup | T. = tablespoon | tsp. = teaspoon | oz. = ounce | lb = pound | pkg. = package

Boston Cream Cupcakes
Submitted by Sherry D., Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.com

I don’t know if this will qualify as a cake or not (Yes, it does Sherry!), but they are wonderful. I was looking at recipes my mom left me and oh my, did this one ever bring back memories. We loved it when she made them and somehow she always had more filling than she needed so we would have strawberries and cream filling for dessert that night. I only made one change and that was to melt the chips in the microwave instead of using a double boiler. I hope you enjoy them as much as we did.

First, make cupcakes from your favorite chocolate cake mix, I use the kind that costs 88 cents! Let them cool.

Filling…

3.4 ounce box French vanilla instant pudding
1 c. milk
1 c. whipping cream

Directions:

Pour milk and cream into bowl. Beat in the pudding mix. Chill for at least 20 minutes to firm up. If you have left over filling, add strawberries and have a quick and yummy dessert!

Chocolate Buttercream Frosting…

2 c. chocolate chips
1/2 c. butter
1 c. sour cream
4 1/2 c. confectioners’ sugar

Directions:

Put chocolate chips in a microwave safe bowl, add the butter. Melt on low temperature. Stir every 30 seconds until fully melted. Stir in sour cream. Gradually add sugar. Mix well with an electric mixer on medium speed until smooth.

Build cupcakes…

Cut the cupcakes into thirds across the cupcake, not up and down.

Place the bottom layer on a plate and cover with some of the pudding mix. Repeat with next layer. Set the final layer on top and cover with frosting. Makes 16 to 24 cupcakes.

 

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