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09 February 2012

Boston Cream Pie Cupcakes

Every year our program hosts potential graduate students who applied and were then invited to interview. Its a two day event, and on the second evening we have a potluck dinner- to give applicants time to mingle with faculty and graduate students. Since, it was a busy time, I wanted a super easy, super quick recipe that would be a hit. And this is what I made (and everyone seemed to love them):

Adpated from Sandra Lee


1 box of Yellow Cake Mix
1 box of Jello Instant Vanilla Pudding Mix
(2) Duncan Hines Chocolate Frosting

Bake the cupcakes according to package. I use an ice cream scoop to have each cupcake be about the same size (make sure each cup is filled no more than 3/4 of the way full). Let cook for several hours or overnight. Make pudding according to package. Fill a piping bag  with vanilla pudding. Take the cooled cupcakes and using a wilton 230 tip, fill each cupcake with vanilla pudding until excess leaks out of top (wipe off excess with paper towel). Use 2 containers of chocolate frosting (I used Duncan Hines but I also like Pillsbury). I used milk chocoalte icing, but it would have looked more "boston cream" like if you used classic chocolate or dark chocolate frosting. Frost cupcakes with chocolate icing-- with any design you like-- I used the Wilton 21 tip to ice the cupcakes. Top each cupcake with a sour cherry candy (you can use real cherries or sundae cherries) and finish with some red sprinkles.


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