Easy Boston Cream Cupcakes

Easy Shortcut Cupcakes

• Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
• Using mixer, on medium speed, mix together the cake mix, water, oil, and egg whites until completely incorporated.
• Using an ice cream scoop or spoon, add batter into the cupcake liners, filling them half full.
• Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

Easy Shortcut Pudding Cream Filling

• Using a mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix.
• Beat on medium-low speed until the pudding starts to thicken.
• Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Shortcut Canned Chocolate Frosting

• Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon onto top of each cupcake. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Can also not microwave and frost or pipe frosting onto cupcakes as well.

Once The Cupcakes Are Baked And Cooled

• Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
• Be careful not to cut too deep or too wide and cut into the liner. Time to add the pudding filling.

Cupcake Assembly and Frosting

Adding The Pudding

• Use a large ziplock bag, cut a corner tip or use a decorator’s bag with no tip.
• Fill bag with cream use light even pressure to fill the cupcakes until they are filled.

Frosting the Cupcakes

• Spoon or pipe the chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.