Cupcakes (Tasty Pudding Poppers)

Preheat the oven to 350 °F/177 °C.
Grease the muffin tins with non-stick cooking spray.

In a large mixing bowl, whisk together the cake mix, pudding mix, sour cream, oil, eggs, and ½ cup water

Fill the muffin cups two-thirds full of batter. Bake 20 minutes.
Let the cupcakes cool.
Then put them in the freezer for 30 minutes.

In a medium bowl, whisk the filling ingredients for 5 minutes.

Cut the cupcakes in half horizontally.

Put a tablespoon of filling between the halves of each cupcake. Use the rest of the filling to frost the cupcakes as shown on pages 10 and 11.