Chocolate Cream Cupcakes

Name: Chocolate Cream Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 20 cupcakes.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) cook-and-serve chocolate pudding mix; GLAZE:; 2/3 cup semisweet chocolate chips; 2-1/2 tablespoons butter; 1-1/4 cups confectioners' sugar; 3 tablespoons hot water; White decorating icing, optional

My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. —Alisa Christensen, Rancho Santa Margarita, California

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
GLAZE:
2/3 cup semisweet chocolate chips
2-1/2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons hot water
White decorating icing, optional

Directions

Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely.
Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes.
In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.