Easy Homemade
Boston Cream Pie Cupcakes
Makes 24 cupcakes

Prep Time: 15 min.
Cooking Time: 1 hr.

Ingredients

• 1 - package (2-layer size) yellow cake mix
• 1 - cup cold milk
• 1 - package (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
• 1-1/2 - cups thawed Whipped Topping, divided
• 4 - squares Semi-Sweet Baking Chocolate

Directions

1. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package.
2. Cool 10 min. in pans. Remove to wire racks; cool completely.
3. Pour milk into large bowl. Add dry pudding mix.
4. Beat with wire whisk 2 min. or until well blended.
5. Let stand 5 min. to thicken.
6. Meanwhile, using a serrated knife, cut cupcakes horizontally in half.
7. Gently stir 1/2 cup of the whipped topping into pudding.
8. Spoon about 1 Tablespoon of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
9. Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.
10. Stir until chocolate is completely melted and mixture is well blended.
11. Frost each cupcake with about 1-1/2 teaspoon of the chocolate mixture.
12. Refrigerate at least 15 min. before serving.
13. Store leftover cupcakes in refrigerator.