Boston Cream Pie Cupcakes

By amberwherley

Ingredients

• 24 cake-mix yellow cupcakes, cooled and unwrapped (I used a butter golden mix)
• 1 (3.4 oz) box French Vanilla instant pudding
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1/2 cup sour cream

Details

Adapted from pinterest.com

Preparation

Step 1

Make cupcakes according to directions on box.

Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache.

Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.

Keep in refrigerator until ready to serve.