Boston Cream Pie Cupcakes
yellow cake cupcakes filled with Boston cream and covered with chocolate ganache
- Yield: 20 1x
Ingredients
Scale
- 1 box yellow cake mix
- 1 box vanilla pudding
- 12 ounces semi sweet chocolate chips
- 2 tablespoons light corn syrup
- 3/4 cup heavy whipping cream
Instructions
- Prepare yellow cake mix according to package instructions. For more moist cupcakes, substitute butter for oil, milk for water, and add 1 teaspoon vanilla to the mix. Pour into cupcake liners and bake according to package instructions. Once baked, cool completely before filling and frosting.
- While cupcakes are baking, prepare vanilla pudding according to directions. Refrigerate until ready to use.
- Put the chocolate chips and corn syrup in a large bowl. Bring the heavy cream to a boil in a small saucepan and then pour over the chocolate chips. Allow to sit for 3-5 minutes then whisk until smooth. Refrigerate 1-2 hours or until cool and firm.
- When ready to assemble cupcakes, cut out the centers of the cupcakes. Divide the pudding between the cupcakes filling the holes cut in the center. Top the cupcakes with the chocolate ganache by either piping it or using a knife to frost cupcakes.
- Refrigerate cupcakes until ready to serve.