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Outrageous Boston Cream Pie Cupcakes

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Ingredients

Adjust Servings:
18 1/2 ounces butter recipe cake mix
1 (3 ounce) box french vanilla instant pudding
1 cup half-and-half
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 cup powdered sugar
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped

Nutritional information

435.5
Calories
248 g
Calories From Fat
27.6 g
Total Fat
15.1 g
Saturated Fat
53.7 mg
Cholesterol
361.8 mg
Sodium
48.5 g
Carbs
3.2 g
Dietary Fiber
25.9 g
Sugars
5 g
Protein
120 g
Serving Size

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Outrageous Boston Cream Pie Cupcakes

Features:
    Cuisine:

    Do you cup cake liner or j it st bake in pans

    • 70 min
    • Serves 14
    • Easy

    Ingredients

    Directions

    Share

    Outrageous Boston Cream Pie Cupcakes!,Sometimes when a craving hits, you don’t have time to make the full blown version of an outrageous Boston-Cream-Pie … so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby’s a perfect individual dessert to serve! Family Favorite ;),Do you cup cake liner or j it st bake in pans


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    Steps

    1
    Done

    Prepare Yellow Cupcakes as Directed on Box.

    2
    Done

    in the Meantime, Prepare the Vanilla Custard Filling by Combining the Instant Pudding Mix the Half and Half in a Medium Bowl. in a Stand Mixer Using the Whip Attachment, Combine Cream, Vanilla and Powdered Sugar and Whip at Medium Speed Until Soft Peaks Form. Gently Fold in the Pudding Mixture to the Whipped Cream Until It Is Fully Incorporated and Smooth. Place Filling Into a Pastry Bag Fitted With a #21 (or Standard Star) Tip.

    3
    Done

    When the Cupcakes Have Cooled, Place the Tip of the Pastry Bag Inside Each Cupcake and Pipe in Filling, Being Careful not to Overfill.

    4
    Done

    When All the Cupcakes Have Been Filled, Prepare Your Ganache.

    5
    Done

    Combine the Heavy Cream and Corn Syrup in a Medium Saucepan Over Medium Heat and Bring to a Simmer. Remove from the Heat and Add the Chocolate; Cover and Let Stand For 8 Minutes. (if the Chocolate Has not Completely Melted, Return the Saucepan to Low Heat and Stir Constantly Until Melted.) Stir in the Vanilla Extract Very Gently Until Smooth. Cool the Glaze Until Tepid So That a Spoonful Drizzled Back Into the Pan Mounds Slightly. (you Can Refrigerate the Glaze to Speed Up This Process, Stirring Every Few Minutes to Ensure Even Cooling.).

    6
    Done

    Dip the Tops of the Cupcakes in the Ganache. Place Glazed Cupcakes on a Cooling Rack to Dry. Be Sure to Place Wax Paper or Cookie Sheet Under Rack as the Ganache Will Drip.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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