Boston Cream to Go Cupcakes

Recipe by HokiesMom
READY IN: 45mins
SERVES: 6
YIELD: 1/2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, cream together butter and sugar until light and fluffy then add egg and beat well.
  • Stir in vanilla.
  • Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
  • Fill paper lined muffin cups half full.
  • Bake at 350F for 15-20 minutes or until a toothpick comes out clean. (If using a dark coated pan reduce oven temperature to 325F).
  • Cool for 10-15 minutes before removing from muffin pan to a wire rack to cool completely.
  • Prepare your vanilla pudding (your favorite method/recipe) and chill till proper consistency of pudding.
  • Cut a small hole in the corner of a pastry or plastic bag and insert a very small tip into the corner (from the inside of the bag to hold the tip).
  • Fill bag with prepared pudding.
  • Push the tip through the top of the cupcake about halfway down and fill each cupcake with pudding.
  • Place the chocolate chips in a small bowl.
  • In a small saucepan, bring whipping cream just to a boil (do not scorch) then pour over the chocolate chips and whisk until smooth.
  • Cool, stirring occasionally to room temperature or until ganache thickens slightly (about 10 minutes).
  • Spoon over cupcakes and let stand until set.
  • Store in an airtight container in the refrigerator.
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