Dessert

Boston Cream Pie Cupcakes - LISAINMS is for Dessert.

Boston Cream Pie Cupcakes - LISAINMS takes 40 minutes to prepare.

Boston Cream Pie Cupcakes - LISAINMS takes 20 minutes to cook.

Boston Cream Pie Cupcakes - LISAINMS makes 16 servings.

The ingredients for Boston Cream Pie Cupcakes - LISAINMS are:

1 Duncan Hines Angel Food Cake Mix
1-1/4 cups water
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1 pkg Jell-o FF/SF Cheesecake Instant Pudding
1-1/2 cups nonfat milk
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1/4 cup chocolate chips, semisweet
1 Tbsp butter
2 Tbsp half and half

Here is how you make Boston Cream Pie Cupcakes - LISAINMS:

1. Preheat oven to 350*.2. Mix Angel Food mix according to directions: Beat mix and water on low for 30 seconds, on medium for 1 min.3. Pour batter into UNGREASED cupcake pans. You will make 24 cupcakes, but only use 16 for this recipe.Bake on middle rack for about 18 minutes. The tops should be nicely browned and the cracks should feel dry to the touch. Do not underbake!4. Remove from oven and prop the pans on their side to prevent deflating. Allow cupcakes to cool completely before removing by carefully running an offset spatula or knife under the edge of the top (all the way around) then slipping it down the cup to help lift out the cake.Move to a rack or platter while you work.5. While the cupcakes are baking make your Cream filling by whisking the pudding mix into the cold milk. Refrigerate until thick and ready for assembly.6. Fill a pastry bag (fitted with a large opening tip) with the Cream filling. If you don't have a pastry bag and tips, you can use a ziplock baggie with the corner snipped, but you will have to poke a hole in your cupcake since you don't have a tip to do that.7. Hold a cupcake in one hand and the pastry bag in the other. Poke the tip 1/2" into the cupcake and squeeze some Cream into it. You want about 1-1/2 Tbsp of Cream in each cupcake. You will feel the cupcake become heavy. Back the tip out as you squeeze and do not overfill or it will squish out the sides. Repeat for remaining cupcakes. I filled 16 with the batch of Cream.8. Put chocolate chips, butter & half and half in a small microwaveable bowl. Microwave on high 1 min. Stir. Continue with additional 20 second intervals until completely melted. How long it takes depends on your microwave power. If the bowl gets hot then you need to let it sit and the temperature will melt the chocolate. You may add another Tbsp of half and half if you want to use a chocolate drizzle. This makes a thick ganache.9. Using a spoon, top each cupcake with a dollop or drizzle of chocolate.10. Refrigerate until 30 minutes before serving time. Bringing them to room temperature will soften the chocolate.Serving Size:?makes 16 cupcakes

The nutritional information for Boston Cream Pie Cupcakes - LISAINMS is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 110.6

• Total Fat: 2.3 g
• Cholesterol: 3.1 mg
• Sodium: 230.3 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 0.2 g
• Protein: 2.6 g

The dietary needs meet for Boston Cream Pie Cupcakes - LISAINMS is Low Fat