Boston Cream Pie CupcakesPosted: March 16, 2010
Another month of birthdays at H work, and I wanted something new and fun. As I searched I found these on Annie’s Eats and they were GREAT! I did use a mix as she did but used pastry cream in the middle instead…this time not eating more of the cream than what went into the cupcakes!!! LOL
Makes 24 cupcakes (I used 12 for H work and froze the other 12 for future use)
1 butter yellow cake mix
1 3-oz. box French vanilla instant pudding-I used the Pastry Cream from my Fresh Fruit Tart….either the pudding or pastry cream will work
1 cup half and half
1 cup heavy whipping cream
2 tsp. vanilla extract
¼ cup powdered sugar
1 ½ cup chocolate ganache
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. Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry.
Drain and pat dry maraschino cherries. While the cupcakes are slightly “wet” from the glaze, place a cherry on top for garnish.