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Boston Cream Cupcakes

2016-08-10
  • Yield: 20 cupcales
  • Servings: 20
  • Prep Time: 40m
  • Cook Time: 30m
janet

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Ingredients

  • 1 yellow cake mix
  • 1 cup water
  • 1/3 cup oil
  • 3 eggs
  • 1 (¾ ounce) vanilla instant pudding
  • 1-1/2 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup milk
  • 1/4 cup sour cream

Ingredients (ganache)

6 (1 ounce each) squares semi-sweet chocolate

3/4 cup heavy whipping cream

2 cups confectioners’ sugar

Method

Step 1

Prepare cake mix according to package directions and bake in cupcake tins.

Step 2

Mix pudding mix, confectioners' sugar, milk and sour cream. Beat until stiff peaks form. Spoon pudding mix into a squeeze bottle that has a long narrow tip. Insert tip into top of cupcake and squeeze about 1 tablespoon of pudding mixture into center of each cupcake.

Step 3

Microwave chocolate and cream and stir about 2 minutes. Gradually whisk in confectioners' sugar. Let mixture cool about 30 minutes.

Step 4

Spread ganache over each cupcake.

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