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.
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.