Sunday, November 2, 2008

Boston Cream Cupcake

About a month ago one of my co-workers brought cupcakes into the office from a well-known bakery. I was less than impressed by the majority of the cupcakes from this bakery, but she bought a Boston Cream Cupcake that was amazing! I've always loved Boston Cream pie and donuts, basically anything along those lines and ever since having the tasty cupcake I've been wanting to try to recreate it. There are all kinda of recipes online but sifting through which pastry cream filling would be the best and which cake recipe would be the best is something I don't have time for right now. In an impulsive moment at the grocery store I decided to make a Boston Cream cupcake with cake and pudding mixes. See how I did it below:

Boston Cream Cupcakes

1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix (including the ingredients necessary for cake)
1 box Jell-o cook & serve putting (including the ingredients necessary for pudding)
9 oz semi sweet chocolate chips
1 cup heavy cream

1. Prepare the cake mix according to the directions on the box - should make approximately 24 cupcake. Make sure to fill each cup 2/3- 3/4 full with cake mix (i filled each about 3/4 full which is probably why I only got 21)
2. As the cupcakes bake, cook the pudding on the stovetop per the directions on the package. Once it's cooked, remove from the heat and allow to cool to room temperature, stirring occasionally.
3. Boil heavy cream in a sauce pan over medium high heat. Once it boils pour over chocolate chips and whisk together until chips have melted and everything is combined and smooth.
4. When cupcakes are done baking remove to a wire rack and allow to cool for at least 30 mins.
5. Once they have cooled you can begin assembling the cupcakes. Using a sharp knife cut a cone shape out of the top of the cupcake, cut most of the pointy part off and fill the hole with pudding, replacing the top on the cake.
6. Carefully ice the cupcakes with a thin layer of chocolate ganache. I found that a normal spoon worked best, to pour some ganache onto the cakes and use the back of the spoon to gently spread the ganache in an even layer.
7. These can be eaten right away, but if you let the cupcakes sit for a few hours to let the ganache set-up they are even better.

Making these with cake and pudding mix was so easy and they were quite satisfying. I will still try to make them again with cake and pastry cream from scratch, but this is a quick and easy method for a cupcake that's a little bit more special than the average store bought cupcake. Enjoy!

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