Boston Cream Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1 box of yellow cake mix (or any preferred vanilla cupcake recipe)
02 -
Ingredients required for the box instructions (e.g. eggs, oil, water)
→ For the Cream Filling
03 -
1 cup whole milk
04 -
1 (3.4 oz) package of instant vanilla pudding mix
05 -
1/2 cup heavy cream
06 -
1 teaspoon vanilla extract
→ For the Chocolate Ganache
07 -
1/2 cup semi-sweet chocolate chips
08 -
1/4 cup heavy cream
# Instructions:
01 -
Prepare the oven and bake your cupcakes following the directions on the box mix. Once baked, set them aside to cool completely.
02 -
In one bowl, whisk the milk with the vanilla pudding mix until it thickens. In another bowl, whip together the heavy cream and vanilla extract until soft peaks appear, then gently combine it with the pudding mixture. Keep refrigerated until needed.
03 -
Carefully cut a small hole in the center of each cupcake using a knife, spoon, or piping tool. Fill the holes with the prepared vanilla custard using a spoon or piping bag.
04 -
Heat the heavy cream in a microwave or on the stovetop until it's hot but not boiling. Pour it over the semi-sweet chocolate chips, let it sit for a minute, and then stir until the mixture is smooth and shiny.
05 -
Drizzle or spoon the glossy ganache over the filled cupcakes, allowing some to drip down the sides for a decorative effect.
06 -
Let the cupcakes rest for around 10 minutes to allow the ganache to set. Serve and enjoy your delicious Boston cream cupcakes!
# Notes:
01 -
For an extra-luxurious finish, drizzle additional chocolate or sprinkle cocoa powder on top.
02 -
Pre-made vanilla pudding can replace the instant mix if you're short on time.
03 -
Keep the cupcakes in an airtight container in the refrigerator for up to three days.
04 -
To give the cupcakes a bakery-style finish, top them with whipped cream and a cherry.