BOSTON BABIES

1 (18.25 ounces) package yellow cake mix
3 eggs (or 3/4 cup cholesterol-free egg substitute)
1/3 cup unsweetened applesauce
1 (4-serving size) package sugar-free vanilla pudding and pie filling mix
FOR THE GLAZE:
2 cups low-fat (1%) milk or fat-free milk
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 1/2 cups water
1 1/2 teaspoons vanilla

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

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.

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

TO MAKE THE CHOCOLATE GLAZE:
Combine sugar, cocoa powder, cornstarch and water in large microwavable bowl; whisk until smooth. Microwave at HIGH 4 to 6 minutes, stirring every 2 minutes, until slightly thickened. Stir in vanilla.

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 2 heaping tablespoonfuls of pudding. Garnish as desired, and serve immediately.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Delicious Desserts, Easy At Home Cooking, Vol. 1, No. 44, February/March 2005