How to Make Boston Cream Cupcakes

 

Ingredients

• 1 box cake mix and ingredients required to prepare cake mix (see directions on package)
• 1 3.4-ounce box vanilla flavored instant pudding mix
• 1 1/4 cups (300 ml) cold whole milk
• 1 tablespoon (45 ml) vanilla extract
• 1 cup (250 ml) heavy cream
• 1 12-ounce package semi-sweet chocolate chips
• Optional: 1/4 cup (32g) powdered sugar, sifted

Steps

1. Bake the cupcakes according to the directions on the cake mix box.

2. In a large bowl, combine the milk, pudding mix and vanilla extract. Blend for two minutes using a hand blender.

3. Refrigerate the mixture for 15 minutes to chill and firm a little. Remove and fill a pastry bag with the chilled instant pudding mixture.

4. Insert a pastry bag tip into a cupcake, squeezing a tablespoon of filling into it. Repeat for each cupcake.

5. To make the ganache topping, heat cream in saucepan until bubbles form around the edges. This should take less than five minutes. Once the bubbles form, quickly remove the saucepan from the heat. Add the chocolate chips and whisk the chocolate cream mixture until smooth.

6. Spoon or drizzle the ganache over the top of each cupcake. Alternatively, dunk the top of the cupcakes into the ganache. Allow to set and the cupcakes are ready for serving.

 

Things You'll Need

• Cupcake liners
• 2 cupcake pans
• Large bowl
• Hand mixer
• Pastry bag with medium-sized tip
• Small heavy saucepan