Ingredients for Outrageous Boston Cream Pie Cupcakes
- Butter Recipe Cake Mix
- French Vanilla Instant Pudding
- 1 ½ cups cold half-and-half
- Heavy Whipping Cream
- Vanilla Extract
- ½ cup powdered sugar
- 1 cup heavy cream
- Light Corn Syrup
- Semisweet Chocolate
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How to Make Outrageous Boston Cream Pie Cupcakes
- Preheat oven to according to yellow cake mix box instructions. Prepare yellow cake batter as directed on the box, filling cupcake liners about 2/3 full.
- Bake cupcakes according to box instructions (approximately 18-20 minutes). Let cool completely on a wire rack.
- While cupcakes bake, prepare the vanilla custard filling: In a medium bowl, whisk together 3.4 oz instant vanilla pudding mix and 1 ½ cups cold half-and-half until smooth and creamy.
- In a large bowl, beat 2 cups heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract using a stand mixer with a whisk attachment until soft peaks form.
- Gently fold the pudding mixture into the whipped cream until fully combined and smooth.
- Transfer the pastry cream to a piping bag fitted with a #21 tip.
- Once cupcakes are completely cool, pipe a generous swirl of pastry cream onto each cupcake.
- Prepare the ganache: Combine 1 cup heavy cream and 2 tablespoons light corn syrup in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally.
- Remove from heat and add 8 oz chopped semi-sweet chocolate. Cover and let stand for 8 minutes.
- Stir gently until smooth and glossy. Let cool slightly until the ganache is thick enough to drizzle and mound slightly (about 10-15 minutes).
- Dip the top of each cupcake into the ganache, allowing excess to drip off.
- Place glazed cupcakes on a wire rack set over a baking sheet lined with wax paper to catch drips. Let ganache set completely before serving.
- Refrigerate for at least 30 minutes before serving for best results.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
103g
Fat
75g
Carbs
16g
