Friday, August 12, 2011

Boston Cream Cupcakes

I made these for my daughter's birthday this week and we all loved them! Next time, I'm going to make them with Devil's Food cake and white chocolate pudding filling and frosting, for color contrast. It's nice to have a little surprise in the center!

Chocolate ganache:
4 (1 oz.) squares semisweet chocolate, chopped
1/2 cup cream
1 Tbs. butter 

24 cupcakes
1 box vanilla or white cake mix: Follow box instructions

2 1/2 cups milk
1 large (5.1 oz) box French vanilla or vanilla pudding (I use sugar-free)
  1. Make the chocolate ganache first, since it needs time to set up. Combine chocolate, cream and butter in a saucepan and heat over medium-low heat, stirring often, until melted. Stir well. Remove from heat and set aside to cool. Ganache will thicken as it cools.
  2. Make the cupcakes according to package directions and cool completely.
  3. Combine the milk and pudding mix in a small bowl and beat for 3-4 minutes, or until thick. Let sit for a few minutes. Spoon pudding into a pastry bag fitted with a large open tip. Stick the frosting tip into the center of each cupcake and squeeze until the cupcake feels "full." (pictured below)
  4. Frost cupcakes with cooled chocolate ganache. Refrigerate until serving. Makes 24 cupcakes.

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