Boston Creme Mini-Cupcakes

Name: Boston Creme Mini-Cupcakes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 454 grams prepared chocolate frosting; 3 eggs; 99 grams package instant French vanilla pudding; 473 milliliters cold milk; 79 milliliters vegetable oil; 237 milliliters water; 517 grams box yellow cake mix

Boston Creme Mini-Cupcakes might be just the morn meal you are searching for. One serving contains 216 calories, 2g of protein, and 8g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have chocolate frosting, milk, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spray 24 mini muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

Ingredients you will need

Yellow Cake Mix

Vegetable Oil

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.

Equipment you will use

Muffin Liners

Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.

Ingredients you will need

Instant Vanilla Pudding Mix

Milk

Equipment you will use

Whisk

Bowl

Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.

Ingredients you will need

Cupcakes

Vanilla

Freeze filled cupcakes for at least 1 hour to make frosting them easier.

Ingredients you will need

Cupcakes

Frosting

Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.

Ingredients you will need

Chocolate Frosting

Cupcakes

Spread

Spread second, thicker layer of frosting over the first layer.

Ingredients you will need

Frosting

Spread

Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

Ingredients you will need

Maraschino Cherries