Outrageous Boston Cream Pie Cupcakes!

Vseward (Chef~V)'s Note:

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 ;)

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 14

Yield: 14.0 cupcakes

• 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

Chocolate ganache

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces semisweet chocolate, finely chopped
• 1/2 teaspoon vanilla extract

Directions:

1. Prepare yellow cupcakes as directed on box.
2. 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. 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. When all the cupcakes have been filled, prepare your ganache.
5. 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. 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.

Reviews

[Sarah (Chef #937038)]

Excellent!!!! Using the amounts listed I had enough filling and ganache to do 36 regular size cupcakes. I even over filled a few and had all kinds of filling left. (Try not to over fill them, they split open, so I had to eat about 3 right off. Waste not want not ;) Let the ganache cool off and thicken up a bit so it doesn't run too much. These were tastey and someone asked where I bought them. She was shocked when I told her I made them. I was surprised how close the filling was to a boston creme pie/cake. It didn't taste like it was just pudding. I may use this filling recipe for cream puffs.

[Milkman's Daughter]

These cupcakes were so delicious. I should have let my chocolate cool a little more because it made them really messy, but still so good. Thank you for this wonderful recipe....hit the spot with my sweet tooth!

[Pampa Bakery]

I have made these for 6 different events and everyone is still asking for more. This is a goldmine!