The One With the Boston Cream Pie Cupcakes

I spent Ellie's afternoon nap getting back to the heart of this blog: cupcakes!
I love cream filled desserts of all kinds and so when I found this Boston Cream Pie cupcake recipe, I had to give it a try. And my goodness, they are delicious!

Here's the recipe:

1 box yellow cake mix, plus ingredients to prepare mix
1/2 cup French vanilla instant pudding and pie filling mix
2 cups milk
16 oz. milk chocolate frosting

• Preheat the oven to 350 degrees and line a cupcake tin with cupcake liners.
• Prepare cake mix according to package directions. Spoon batter into cupcake liners. Bake 15 to 20 minutes until golden brown and a toothpick inserted into the middle comes out clean. Cool in pan 10 minutes, remove to wire rack to cool completely.
• Meanwhile, whisk pudding mix and milk in medium bowl until well blended. Cover and refrigerate.
• Use the Williams-Sonoma Mechanical Pastry Bag with filling tip to insert pudding into the center of the cupcakes from the bottom.*
• Frost cupcakes and enjoy!

*This is how I did it. You could also poke a small hole in the bottom of the cupcake with the tip of a knife. Spoon pudding into pastry bag fitted with a small round pastry tip. Place tip inside hole in cupcake; gently squeeze bag to fill cupcake with pudding.

I was really excited to use the pastry filling tip of my Mechanical Pastry Bag. It did the job, but as messily as possible. I have not been very satisfied with my Mechanical Pastry Bag from Williams-Sonoma, especially because I expect high quality when I purchase anything from them.

But the end result was delightful. Boston Cream Pie always makes me reminiscent of early college cafeteria days... and those are some wonderful memories.