Boston Cream Cupcakes

These are my new favorite cupcakes. And for what goes into them, it is not hard to understand why....

Boston Cream Cupcakes

Cupcake
1 pkg Duncan Hines Yellow Cake Mix (I used Butter and it was good too)
1 sm pkg instant vanilla pudding mix, dry
4 eggs
1/2 cup water
1 cup sour cream
1/2 cup oil

Mix all ingredients together with a mixer. Line cupcakes pan with liners (16 large cupcakes, 24 regular size). Bake at the temperature the box of cake mix says for 25 minutes for large cupcakes or 15-20 minutes for regular sized.

Let cupcakes cool for 1 hour...and yes, the middles should fall.

(this is where I froze the cupcakes, then I pulled them out the night before so they were room temperature to fill the morning of the actual birthday)

Filling
1 small box vanilla instant pudding
1 1/2 cup whipping cream
1/2 cup powdered sugar
1/2 cup whole milk
1/4 cup sour cream

Combine all ingredients in mixer and beat with whip atttachment until stiff peaks form. Put filling in decorator bag and fill using a star tip (do not use the pastry stuffing one because the filling is too thick). Practice squeezing to see how much comes out, you are looking for about 2ish tablespoons, and if you squeeze too much in the cupcake will split or the top will pop off...

Frost with either home made or ready made chocolate frosting.