Boston Cream Pie Cupcakes
- Yellow Cake Mix
- 1/2 teaspoon vanilla extract
- 8 ounces semisweet chocolate, finely chopped
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate ganache
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 cup half-and-half
- 1 (3 ounce) boxes French vanilla instant pudding
- 18 1/2 ounces butter recipe cake mix
Adapted from thebakersdozen.org
Prepare yellow cupcakes as directed on box.
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.
When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
When all the cupcakes have been filled, prepare your ganache.
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.).
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.