Boston Cream Cupcakes

Hello, hello, we must KEEP meeting like this!  You stop in, I have sweet treats, we chat in the comments below, we discuss, and we do it again a couple of days later!  Let's never stop!

Speaking of sweet treats.  I asked you all on Facebook if you prefer regular cake or cupcakes.  You know I have a cupcake addictions so it is obvious what my choice is.   I like single servings and I like freezable.  I can make a batch of cupcakes, freeze half of them and have something quick for company, etc. 

I was telling my husband how I was hungry for Boston Cream Pie and he said, "make Boston Cream CUPCAKES"!   He explained how he would do them, and so that is what I did! They are so simple but SO good!  Thanks honey, you, as per usual, are the BOMB! As my friend Becca would say, " I puffy heart you "!

Enjoy these cupcakes as much as we did. 

1 yellow cake mix
1 3.4 ounce box of JELLO instant vanilla pudding
2 tsp. vanilla extract
6 ounces milk chocolate chips
1/2 cup heavy whipping cream
1 tbsp. butter

Mix up cake mix and preheat oven to whatever temperature the box cake mix suggests.  After you have mixed it up, per the box instructions add 2 tsps. vanilla and mix until combined.  Line cupcake pan with liners and divide cake batter among them.  It always says you will get 24, I get 21, every, single, stinkin, time.  When you are done, again, bake at the time suggested.  Mine took 20 minutes.

Let cool COMPLETELY.

Mix up your pudding.  Use 1/2 cup less than the package suggests for regular pudding.  I like my pudding filling to be a bit stiffer/sturdier then normal.  Refrigerate until ready to fill.

Using a tip with a piping bag, or a spoon to dig out the middle and fill, get those babies filled with pudding.  If you are using a rip and a piping bag, stick the tip almost to the bottom and squeeze slowly until you see it is filled.  If you are using a spoon, dig out a big of the middle, fill and replace cake you pulled out!  There are fancy tools for this, but I find them completely annoying. 

Next make your ganache.  Bring you heavy cream to barely a simmer, and pour it over your chocolate chips that you have put into a bowl.  DO NOT TOUCH IT.  Let the hot cream sit on the chocolate for 1 minutes.  Whisk until all chocolate is melted, drop in 1 T of butter and stir until melted.  Let your ganache sit for 5 minutes.  Then spoon over the tops of your cuppycakes!

You can let them sit for an hour at room temperature OR chill in the fridge for about 30 minutes.

Cupcake heaven!

ENJOY!

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