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 your oven according to the cake mix instructions and line a cupcake tin with liners.
2. Prepare the cake mix as directed on the box.
3. Fill each liner about 2/3 full with batter and bake according to package directions until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
4. While cupcakes cool, prepare the filling by whisking the instant vanilla pudding mix with cold milk until thickened. Refrigerate until ready to use.
5. Once cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake, creating a cavity.
6. Fill each cavity with the vanilla pudding mixture.
7. For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
8. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
9. Dip the top of each filled cupcake into the ganache or spoon it over the cupcakes evenly.
10. Allow ganache to set before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
Tips:
Use a cupcake corer or a small spoon to remove the center for easy filling.
For a richer ganache, add a teaspoon of butter to the melted chocolate mixture.