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Instructions |
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Combine milk, instant pudding mix and vanilla
extract in large bowl. Beat with mixer for 2 minutes
until it thickens. Place in refrigerator for 15
minutes.
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Spoon filling into pastry back with plan tip. Fill
cupcakes with vanilla pudding filling by inserting
tip into top of cupcake and squeezing 2 tbsp in each
cupcake.
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Heat cream in small, heavy saucepan over medium heat
until bubbles appear around edges. Remove from heat,
add chocolate morsels and whisk until smooth.
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Spoon or drizzle glaze over cupcakes. Refrigerate
until set (at least 1 hour). Sprinkle with powdered
sugar.
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Originally Submitted
12/12/2013
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