Red Velvet Filled Cupcakes submitted by Karen Johnson
These are delicious and everyone will be surprised when they discover filling on the inside.

Make cake batter as directed and add the dry pudding mix into batter before pouring into muffin tin. Bake as directed for 24 cupcakes.

Beat cream cheese and butter until well blended. Gradually beat in sugar. Whisk in whipped cream.

Put 1-1/2 cups frosting into a plastic bag and seal. Cut tip off corner and insert tip of bag into top of each cupcake to pipe about 1 Tbsp frosting into center of cupcake.

Frost cupcakes with remaining frosting.

v 1 red velvet cake mix (2 layer size)
v 3.9 oz pkg chocolate instant pudding
v 8 oz cream cheese, softened
v 1/2 cup butter softened
v 16 oz powdered sugar (4 cups)
v 1 cup whipped cream