Boston Cream Cupcakes (TNT)

Boston Cream Cupcakes (TNT) 1 package (about 18 ounces) yellow cake mix, plus the ingredients to prepare mix 1/4 cup French Vanilla instant pudding and pie filling 1 cup cold milk 1 container (16 ounces) dark chocolate frosting Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack. Cool completely. Meanwhile, whisk together the pudding mix and milk until well blended. Cover and refrigerate. Use tip of sharp knife to gently poke a very small hole in the bottom of each cupcake. Place the pudding in a pastry bag fitted with a small round pastry tip. Place the tip inside the hole at the bottom of each cupcake. Gently squeeze the bag to fill the cupcakes with the pudding. Place the frosting in a medium microwavable bowl. Microwave on HIGH for 30 seconds. Frost tops of cupcakes. Yield: 22 cupcakes