Boston Cream Pie Cupcakes

When I was a little girl my mom and I would go to my Brownie Girl Scout meetings every other Monday evening.  My mom would stay for the meetings and help my leader, because that's just the kind of mom that she was and still is today.  Always willing to help someone else out.

After the meeting she and I would often go to a donut shop close by called Donut King.
 I LOVED those nights.
Just me and my mom sitting at the counter on those swivel seats, eating our donuts.  She drinking a cup of coffee and me with a soda - probably a Diet Coke - HA!
I would always chose bavarian cream. 
A sweet puffy donut filled with a creamy vanilla pudding and covered with chocolate.  So good. 
After we finished we would take a dozen home for my Dad and brothers. 

I've never forgotten about those special nights with my mom. 
Isn't it funny how certain memories stick with you.
Love you Mom!

When I found the recipe for these cupcakes, they reminded me of those pudding filled donuts, and I knew I had to make them.

Boston Creme Pie Cupcakes

Recipe from Kraft Recipes

1 pkg. yellow cake mix or your favorite recipe

1 pkg. (3.4 oz) Jell-O Vanilla Instant Pudding

1 cup cold milk

1 1/2 cups thawed Cool Whip, divided

4 squares Baker's Semi-Sweet Chocolate

Heat oven to 350 degrees.

Prepare cake batter and bake as directed on package for 24 cupcakes.

Cool completely.

Beat pudding mix and milk with whisk 2 minutes.  Let stand 5 minutes. Meanwhile, use a serrated knife to cut cupcakes horizontally in half.  Whisk 1/2 cup of the Cool Whip into pudding.   Spoon (I prefer piping) onto the bottom halves of each cupcake, using about 1 T for each.  Cover with cupcake tops.

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 minute, or until chocolate is almost melted.  Stir until well blended.  Let stand 15 minutes, then spread onto cupcakes.

Refrigerate 15 minutes for chocolate to harden.