Boston Creme Cupcakes
Here’s my new favorite cupcake. A delightful combination of moist cake, with a creamy filling, and glazed with a rich dark chocolate Ganache icing. Yes, the infamous Boston Creme Pie is now a perfect little cupcake. This is a simple version that anyone can do. So, bake these beauties for someone special soon, you’ll make everyone very happy!
I made these gorgeous cupcakes for my good friend Scott last weekend for his 40th birthday. I hope you love them as much as he did.
Okay, we’re going to keep it simple here and take a few short-cuts. The truth is, we’re going to totally cheat. The end result will be worth it, I promise. You know I always bake from scratch but I don’t recommend it with these cupcakes unless you have a HUGE kitchen, pastry skills, and a lot of time. So, move over Martha Stewart. A Betty Crocker, Pillsbury or a Gluten-free cake mix will work nicely. Yes it will.
~ Lisa xo
Boston Creme Cupcakes
1 1/4 cups milk
1 (3.4-ounce) box vanilla instant pudding mix
1 tablespoon pure vanilla extract
12 cupcakes (baked from a vanilla cake mix)
1 cup heavy cream
1 (12-ounce) package semisweet chocolate chips
pastry bag with a medium/large tip
Cupcakes: Make 12 cupcakes according to package instructions. I always use foil or paper liners for cupcakes. Keeps em’ from drying out and makes clean-up easier. And, they’re so much prettier.
Filling: Combine the milk, instant pudding mix, and vanilla in a large bowl. Beat the mixture with a hand mixer for 2 minutes, or until it thickens. Place the mixture in the refrigerator for 15 minutes or so. Spoon the filling into a pastry bag. Begin filling the cupcakes with pudding by inserting the tip into the top of the cupcake and squeezing a tablespoon or so of the filling into each cupcake.
Ganache: Heat the cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate chips to the pan, and whisk until smooth. Spoon the Ganache over the cupcakes, lick the spoon, you know you want to. Refrigerate until set, at least 1 hour, before serving. Be prepared for plenty of ooh’s and ahh’s…