Boston Cream Cupcakes (From Mix)

By MarieR

Ingredients

• 12 Pre-made cupcakes from cake mix
• 1 1/4 cups milk cold
• 3/4 ounce ((1 small box))vanilla instant pudding & pie filling
• 1 tablespoon vanilla extract
• Ganache
• 1 cup (8-ounces) Heavy cream
• 12 ounces (1 large package) semi-sweet chocolate morsels
• 1/4 cup powdered sugar sifted

Details

Servings 1

Preparation

Step 1

Prep time 20 minutes
Chill time 15 minutes +1 hour

1. For filling, combine milk, instant pudding mix, and vanilla in a large bowl. Beat mixture for 2 minutes or until it thickens.
Refrigerate filling for 15 minutes.
Spoon filling into a pastry bag fitted with a medium plain tip.
Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each cupcake.

2. For ganache, heat heavy cream in a small heavy saucepan over medium heat until steaming. (Do not boil.)
Remove saucepan from heat and add chocolate morsels; stir with a whisk until smooth. Spoon, drizzle, or spread ganache over cupcakes or dunk cupcake tops into ganache.

Refrigerate for 1 hour before serving.