Boston Cream Cupcakes

Ingredients:

Ø  1 box yellow cake mix

Ø  1 box vanilla instant pudding (3.4 oz)

Ø  1 ¼ cups cold milk

Ø   4 oz. cream cheese

Ø  ½ cup powder sugar

Ø  1 cup heavy cream

Ø  1 (12 oz.) package semi-sweet chocolate morsels

Directions:

·         Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

·         Bake the cupcakes with warm water as direction on the cake mix box.

·         For Cream: beat the cream cheese and ¼ cup powder sugar with a electric blender. Add pudding and milk, beat for 2 minutes or until it thickens. Place the cream mixture in refrigerator for 15 minutes. Fill the cold cream in the center of the cupcakes.

·         For chocolate topping: heat heavy cream in a small saucepan until bubbles appear around the edges. Remove from the heat, add ½ cup powder sugar and chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes.

·         Refrigerator until set, at least about 1 hour, before serving. Sprinkle with powdered sugar.

Servings: 24