Boston Creme Mini-cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1 (18.25 ounce) box yellow cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (3.5 ounce) package instant french vanilla pudding
• 2 cups cold milk
• 1 (16 ounce) can prepared chocolate frosting
• 1 cup whipped cream (optional)
• 6 maraschino cherries, quartered (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray 24 mini muffin cups with cooking spray.
• 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.
• spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
• 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.
• 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.
• pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
• freeze filled cupcakes for at least 1 hour to make frosting them easier.
• spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
• spread second, thicker layer of frosting over the first layer. 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.