Boston Babies

• 1 (18 1/4 ounce) package yellow cake mix
• 3 eggs or 34 cup cholesterol-free egg substitute
• 12 cup unsweetened applesauce
• 1 (3 1/2 ounce) package sugar-free vanilla pudding mix
• 2 cups 1% low-fat milk or 2 cups nonfat milk
• 13 cup sugar
• 13 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1 12 cups water
• 1 12 teaspoons vanilla

1. Line 24 (2 1/2 inch) muffin cups with paper liners; set aside.
2. Prepare cake mix according to lower fat directions, using 3 eggs and applesauce Pour batter into prepared muffin cups.
3. Bake according to package directions; cool completely.
4. Freeze 12 cupcakes for future use.
5. Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
6. Combine sugar, cocoa cornstarch and water in a large microwaveable bowl; whisk until smooth Microwave at high 4 to 6 minutes, stirring ever 2 minutes, until slightly thickened Stir in vanilla.
7. To serve, drizzle 2 tablespoons chocolate glaze over each dessert plate.
8. Cut cupcakes in half; place 2 halves on top of chocolate on each dessert plate Top each with about 2 heaping tablespoons of pudding.

yellow cake, eggs, unsweetened applesauce, vanilla pudding, milk, sugar, cocoa, cornstarch, water, vanilla

Taken from www.food.com/recipe/boston-babies-35247 (may not work)