Boston Cream Cupcakes

Submitted by Julie Bs Hive

"Received from a recipe swap, this one starts with a dozen pre-made cupcakes. I haven't tried it yet but plan to do so this week. Cook time is chill time."

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Serves: 12

ingredients

• 12 pre-made cupcakes
• 295.73 ml cold whole milk
• 99.22 g box instant vanilla pudding
• 14.79 ml pure vanilla extract
• 236.59 ml heavy cream
• 340.19 g package semisweet chocolate morsels
• 59.14 ml powdered sugar, sifted

directions

1. Combine milk, pudding mix, and vanilla in a large mixing bowl. Beat mixture on med speed for 2 minutes, or until it thickens. Place this mixture in refrigerator for 15 minutes.
2. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding by inserting tip into top of cupcake and squeezing a couple of tablespoons into each cupcake.
3. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth.
4. Spoon or drizzle glaze over cupcakes. Refrigerate until set, at least 1 hour, before serving.
5. Sprinkle with powdered sugar if desired.