Mix up instant pudding using only 1 3/4 cups milk, set aside to thicken. Mix cupcakes per package directions, fill cupcake papers 1/2 full, drop small spoonful of pudding in center, being sure to have pudding not touch sides, add spoon of cake batter to cover pudding.

Bake 20 to 25 minutes at 325 degrees. Cool, frost and enjoy! Because of pudding refrigerate extras, also can be frozen, take out in the morning and pop into lunch pail.