While Boston Cream pie is a classic, it can be time consuming to make. This recipe incorporates the Boston Cream pie flavors we all know and love — the contrast of creamy vanilla with rich, dark chocolate — into a cupcake form.
- Cook Time: Approximately 1 hour
- Serves: 24
- 1 box cake mix, including ingredients required to prepare cake mix (see directions on package)
- 1 x 4-ounce box vanilla-flavored instant pudding mix
- 1 ¼ cup cold, whole milk
- 1 tablespoon vanilla extract
- 1 x cup heavy cream
- 1 x 12-ounce package semi-sweet chocolate chips
- ¼ cup powdered sugar, sifted
Things You'll Need
- cupcake liners
- 2 cupcake pans
- large bowl
- hand mixer
- pastry bag with medium-sized tip
- small heavy saucepan
- Bake cupcakes according to directions on the cake-mix box.
- In a large bowl, combine milk, pudding mix and vanilla extract.
- Blend for two minutes using a hand blender. Refrigerate the mixture for 15 minutes.
- Fill the pastry bag with pudding mixture. To inject vanilla pudding mixture into cupcakes, insert a pastry bag tip into a cupcake, squeezing a tablespoon of filling into each cupcake.
- To make the ganache topping, heat cream in a saucepan until bubbles form around the edges. This should take less than five minutes.
- Once bubbles form, quickly remove the saucepan from heat and add the chocolate chips.
- Whisk the chocolate cream mixture until it is smooth.
- Glaze the cupcakes by spooning or drizzling the ganache over them.
- Alternately, you can also dunk cupcake tops directly into the ganache. Serve cold and plain or with other desserts.
- If you are running low on cream, a mixture of cream and half-and-half will also work.
- If you do not have a pastry bag, you can use a mustard bottle to fill the cupcakes instead. Just empty the mustard bottle, clean it out and use it in place of the pastry bag.
- Make sure you buy instant pudding mix, or else you may end up with a drippy mess for a filling.