One of my favorite favorite cakes besides Devils Food cake with White Icing yummo!!! is Boston Cream Pie I just love it. So you could imagine my face when i saw this recipe for Boston Cream Pie Cupcakes in Paula Deens Chocolate Celebration (See Below or click link) Oh man they just looked to die for. I have been trying to plan a day to make these cupcakes but things kept coming up and getting in the way.
Last week I finally found some time so off i went. The filling is just super easy and super delicious. I found when adding the filling to the inside of the cupcake it was a lot easier to use a pastry bag than a squeeze bottle. One it was hard getting that filling in that bottle and two it was hard squeezing it out of that little bitty hole at the top. I cut it down but it still wasnt big enough. I cheated a bit and used Pillsbury Milk Chocolate Frosting. I did not have any semi sweet chocolate on hand. The cupcakes were to good my kids and husband gobbled them up. If you make them you wont be disappointed.
These are the ingredients you will need.
Place cupcake liners in baking pan
Fill cupcake cups about 2/3 full of batter. Bake according to cake mix directions for cupcakes.
and powdered sugar.
Beat at medium speed until stiff peaks form.
just like this
Spoon pudding mixture into a pastry bag or a squeeze bottle that has a long, narrow tip. Insert tip into top of cupcake and squeeze about 1 Tbsp. pudding mixture into center of cupcake. Repeat procedure with remaining cupcakes.
Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.
Boston Cream Pie Cupcakes
1 box (3.4 oz) instant vanilla flavored pudding mix
1½ cups heavy whipping cream
½ cup confectioners’ sugar
½ cup milk
¼ cup sour cream
1 batch Sinful Chocolate Ganache (see below)
I didnt have any semisweet chocolate on hand. Here is the original chocolat frosting recipe called for in the cookbook.
Sinful Chocolate Ganache
6 squares (1 ounce) semisweet chocolate
¾ cup heavy whipping cream
2 cups confectioners’ sugar
In a medium bowl, combine chocolate and cream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in confectioners’ sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).Makes 2 cups ganache.
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