Boston Creme Pudding Cupcakes
1 (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING; Box.
1 1/4 cup MILK
1 1/2 teaspoons VANILLA
1/2 cup WHIPPING CREAM
1 cup CHOCOLATE CHIPS
Make pudding according to package direction but only use 1 1/4 cup of milk and adding the vanilla. Place pudding in refrigerator for 15 minutes.
Spoon pudding into a pastry bag fitted with a medium size plain tip.
Fill cupcakes with vanilla pudding by inserting tip into the top of the cupcake and squeezing a tablespoon or so of the pudding into each cupcake.
The cupcakes will swell some. Heat whipping cream in a small saucepan over medium heat until bubbles appear around the edges; remove from heat; add chocolate chips and whisk until smooth.
Dip the cupcake tops in the chocolate or drizzle chocolate over cupcakes using a spoon. Refrigerate until chocolate is set; about 30 minutes.
Sprinkle with powdered sugar just before serving if desired.