Cake Fridays

With the recent snowfall and frigid temperatures, I feel like we're back living in New England!  

Everyone has a favorite doughnut flavor and for a long time, mine was the Boston cream.  The combination of the chocolate frosting and smooth, vanilla custard filling satisfies chocolate and vanilla lovers alike.  These cupcakes are just that, a recreation of the famous Boston cream doughnut but in cake form.  Simple to make, indulgent and deliciously messy to eat.  Have plenty of napkins nearby because you're going to need them :) 

Boston Cream Cupcakes (Gooseberry Patch)

18 ¼ oz pkg yellow cake mix + additional ingredients

3.4 oz pkg instant vanilla pudding mix

1 C cold milk

1 ½ C frozen whipped topping, thawed and divided

4 I-oz squares semisweet baking chocolate

Prepare cake mix according to package directions.  Fill 24 paper lined cupcake cups 2/3 full and bake at 350 degrees for 15-20 minutes.  Cool completely.  Whisk pudding mix and milk for 2 minutes; let stand 5 minutes.  Use a serrated knife to cut off the top of each cupcake; set tops aside.  Stir ½ C whipped topping into pudding.  Spoon 1 tablespoon onto each cupcake; replace cupcake tops.  In a microwave safe bowl, combine remaining whipped topping and chocolate.  Microwave for 1 minute; stir and microwave an additional 30 seconds. Stir until chocolate is melted; let stand 15 minutes.  Frost cupcakes with chocolate mixture.