boston creme cupcakes

courtesy of: sandra lee, food network
submitted by: missi
makes: 12 cupcakes

- 1-1/4c cold milk
- 3.4oz box vanilla instant pudding and pie mix
- 1tbsp pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1c heavy cream
- 12oz package semi sweet chocolate chips
- 1/4c powdered sugar, sifted

1. combine milk, instant pudding mix, and vanilla extract in a large bowl. beat mixture with a hand mixer for 2 min, or until it thickens. place in refrigerator for 15 min.

2. spoon filling into a pastry bag fitted with a medium-size plain tip. fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a few tbsps into each cupcake.

3. heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges and remove from heat.

4. add chocolate chips to pan and whisk until smooth.

5. spoon or drizzle glaze over cupcakes or dunk tops into the glaze.

6. refrigerate until set, about 1 hour, before serving. sprinkle with powdered sugar.

image: cook's country tv