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 cake mix instructions and prepare cupcake liners in a muffin pan.
2. Prepare the yellow cake mix as directed on the box using the specified eggs, oil, and water.
3. Fill each cupcake liner about two-thirds full with batter and bake according to the box directions or until a toothpick inserted in the center comes out clean.
4. While cupcakes are baking, prepare the vanilla pudding filling by whisking the instant pudding mix with cold milk until thickened. Refrigerate until ready to use.
5. Once cupcakes are baked and cooled, use a small knife or cupcake corer to remove the center of each cupcake.
6. Fill the hollowed center with the prepared vanilla pudding.
7. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips.
8. Let sit for 2 minutes, then stir until smooth and glossy.
9. Spoon or dip the ganache over the filled cupcakes to cover the top completely.
10. Refrigerate for 10-15 minutes to set the ganache before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: Approximately 320 kcal | Servings: 12 cupcakes
Tips:
Use a cupcake corer or a small spoon to neatly hollow out the cupcake centers for an even filling.
Warm the ganache slightly before pouring to achieve a smooth, shiny finish on the cupcakes.