Boston Cream Cupcakes
Minutes Prep Time: 10
Minutes Total Time: 35
Servings: 24
Difficulty: Intermediate
Minutes Prep Time: 10
Minutes Total Time: 35
Servings: 24
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 pudding cups (3.25 oz each) Swiss Miss® or Snack Pack® Vanilla Pudding
4 cups Reddi-wip® Original Dairy Whipped Topping, divided
1 cup semisweet chocolate chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 69 mg | 7% |
Carbohydrate | 22 g | 7% |
Cholesterol | 27 mg | 9% |
Total Fat | 10 g | 15% |
Iron | 1 mg | 4% |
Calories | 180 kcal | 9% |
Sodium | 149 mg | 6% |
Protein | 2 g | 4% |
Saturated Fat | 3 g | 16% |
Sugars | 14 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray muffin tins with baking spray. Make 24 cupcakes according to package directions. Let cool 5 minutes.
In a medium bowl, gently fold together 2 cups Reddi-wip and vanilla pudding. Place mixture into piping bag with tip and pipe mixture evenly into the bottom of each cupcake.
Place remaining 2 cups Reddi-wip in another medium bowl. Microwave 30 seconds. Stir in morsels until ganache is smooth. Dip the top of cupcakes into ganache. Refrigerate 5 minutes until chocolate sets.
Boston Cream Cupcakes