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    You are in: Home / Recipes / Boston Cream Cupcakes Recipe
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    Boston Cream Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    5 mins

    1 hrs 15 mins

    Julie B's Hive's Note:

    Received from a recipe swap, this one starts with a dozen pre-made cupcakes. I haven't tried it yet but plan to do so this week. Cook time is chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine milk, pudding mix, and vanilla in a large mixing bowl. Beat mixture on med speed for 2 minutes, or until it thickens. Place this mixture in refrigerator for 15 minutes.
    2. 2
      Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding by inserting tip into top of cupcake and squeezing a couple of tablespoons into each cupcake.
    3. 3
      Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth.
    4. 4
      Spoon or drizzle glaze over cupcakes. Refrigerate until set, at least 1 hour, before serving.
    5. 5
      Sprinkle with powdered sugar if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Boston Cream Cupcakes

    Serving Size: 1 (85 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 273.8
     
    Calories from Fat 140
    51%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.5 g
    47%
    Cholesterol 30.5 mg
    10%
    Sodium 137.6 mg
    5%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 26.6 g
    106%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    cupcakes

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