Boston Cream Pie Cupcakes
Ingredients:
For the Cupcakes:
- 1 box yellow cake mix (or your favorite vanilla cupcake recipe)
- Ingredients as per box instructions (eggs, oil, water)
For the Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions:
1. Preheat oven according to the cake mix instructions and prepare cupcake liners in a muffin tin.
2. Make the cupcakes following the box instructions or your vanilla cupcake recipe, then bake as directed. Let them cool completely.
3. Prepare the instant vanilla pudding by whisking the pudding mix with cold milk until thickened. Refrigerate until ready to use.
4. Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake.
5. Fill each hollow with the prepared vanilla pudding, then replace the removed cupcake piece on top to seal.
6. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl.
7. Let sit for 2 minutes, then stir until smooth and glossy.
8. Dip the top of each filled cupcake into the ganache or spoon it over the top, allowing it to set before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
Tips:
Use a piping bag to neatly fill the cupcake centers with vanilla pudding for a cleaner presentation.
Chill the ganache slightly before dipping to achieve a thicker, more stable chocolate coating.