Boston Cream Cupcakes

Boston Cream Cupcakes, ladies and gentlemen. Moist yellow cake is filled with a rich, creamy pudding and topped with a glossy, decadent layer of chocolate ganache. I could eat one every day for the rest of my life and die a happy, content woman. That is, if all of my children turn out to be loving, law-abiding citizens who come to visit me frequently AND bring me a Boston Cream Cupcake. Then. Yes, then I could die a happy and content woman. Truly I could. These cupcakes are that good.

If you love to bake and don’t mind spending a little bit of time doing so…

make these, man.

Make them and love them and consider yourself a prime candidate for happy contentment.

Let me show you how to go about the task….

1. Grab yourself a yellow cake mix. Pour the contents of the box into a large mixing bowl or your stand mixer.

2. Add 1 box of white chocolate pudding. Now don’t stress yourself out if you can’t find white chocolate pudding. Vanilla pudding will work fine as well. I like the White Chocolate for this recipe because it has a more subtle, creamy flavor than the vanilla. But do not cry yourself a river if you can’t find it. All will be well with the vanilla.
3. Add 1/3 cup flour to the mixer and toss the ingredients around a bit to incorporate.
4. Add 4 eggs, 1 small (6 ounce) container vanilla yogurt, 1 teaspoon vanilla, 1 1/2 cups water and 1/3 cup canola or vegetable oil. Mix on low for 1 minute. Then scrape the sides and bottom of the mixing bowl with a rubber spatula. Mix on medium speed for two minutes or until the batter thickens slightly and gets nice and glossy. Love a glossy batter, don’t you?

5. Line some muffin tins with cupcake liners. Fill the liners ONLY HALF WAY FULL of batter.

Since we are going to pour some decadant chocolate ganache over the top of the cupcakes we want to be sure there is a little bit of liner poking up along the edges of the cupcakes to catch all of the ganache. If you end up getting them a bit full, don’t cry or anything ok? Just take a sharp knife and cut the rounded portion of the cupcake off. You can still make the ganache work.
6. Bake your cupcakes at 350 degrees for 13-18 minutes depending on how fast your oven cooks things. You can check their “done-ness” by inserting a toothpick into the center of a cupcake. If it comes out clean you are good to go.
7. Let the cupcakes cool in the pan for 5 minutes. Then remove them to a wire rack and let them cool completely.

8. While your cupcakes cool get busy making the ganache. Pour 1 cup semi sweet chocolate chips into a medium-sized mixing bowl.

9. Add 3/4 C whipping cream. Pop the bowl in the microwave for 30 seconds at a time, stirring after each cooking interval.

When you have a mixture that looks like this, add 1/2 teaspoon vanilla and a dash of salt. Stir it in to combine. (See complete Chocolate Ganache Tutorial Here). Allow it to sit and cool for about 30 minutes. It will thicken up nicely for you.

10. To make the filling place a large (5.1 ounce) box of instant vanilla pudding into your stand mixer. Add 3 cups whipping cream and beat the mixture until it is nice and thick. This will happen pretty quickly. Make sure not to let it get TOO thick. You are looking for the texture that is thicker than pudding, but not as thick as whipped butter.

11. Spoon the filling into a pastry bag with a round open tip at the end of it. Once the cupcakes have cooled, pipe some filling into each cupcake.

Like this.

12. Once your ganache has thickened up (should be the consistency of thin pudding) pour some of it over the top of each cupcake.

Hello beautiful. 🙂
13. Refrigerate for an hour before serving. They can also be made up to a day in advance.

Enjoy!

Recipe from Jamie Cooks It Up!