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Boston Babies

  • 12servings
  • 158calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 3 eggs or 3/4 cup cholesterol-free egg substitute

  3. 1/3 cup unsweetened applesauce

  4. 1 package (4-serving size) sugar-free vanilla pudding and pie filling mix

  5. 2 cups low-fat (1%) milk or fat-free (skim) milk

  6. 1/3 cup sugar

  7. 1/3 cup unsweetened cocoa powder

  8. 1 tablespoon cornstarch

  9. 1/2 cups water

  10. 1/2 teaspoons vanilla

Instructions Jump to Ingredients ↑

  1. Line 24 (2-1/2-inch) muffin cups with paper liners; set aside.

  2. Prepare cake mix according to lower fat package directions, using 3 eggs and applesauce. Spoon batter into prepared muffin cups. Bake according to package directions; cool completely. Freeze 12 cupcakes for another use.

  3. Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.

  4. For chocolate glaze, combine sugar, cocoa, cornstarch and water in large microwavable bowl; whisk until smooth. Microwave on HIGH 4 to 6 minutes , stirring every 2 minutes , until slightly thickened. Stir in vanilla.

  5. To serve, for each dessert drizzle 2 tablespoons chocolate glaze onto plate. Cut 1 cupcake in half; place halves on top of glaze. Top with about 2 heaping tablespoonfuls pudding. Garnish as desired. Serve immediately.

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