Monday, March 26, 2012

Taste Like Home-Made Boston Cream Cupcakes

My boyfriend, Alan, his friends and his family love it when I make them some boston cream cupcakes. These are so easy to make and they add that little bit of sweetness you need at the end of your meal. These cupcakes can be made from scratch but I find that these cupcakes, made with cake mix and instant jell-o pudding mix are just as delicious in the least amount of time. If you don't have a lot of time to make something that everyone will enjoy this is the dessert for you.

  • 1 box of yellow cake mix
    • Ingredients according to cake mix box:
      • Eggs
      • Water
      • Cooking oil
  • 1 box of instant vanilla pudding mix
    • 1 cup milk
    • 1 tsp of pure vanilla extract 
  • 12 oz of semi-sweet chocolate
  • 1 cup heavy cream
    Oven: 350° F         Baking Time: 25 Minutes         Serving Size: 6-8 people

    How to put it all together:
    1. Line cupcake tin with liners
    2. Mix, pour in cake batter into the cupcake tin with liners and bake cake mix according to the directions on the box
    3. In a medium sized bowl add the vanilla pudding mix, milk and the pure vanilla extract 
    4. Wisk together until it thickens and come together
    5. Place plastic wrap over the bowl making sure it touches the pudding so that it does not form a skin, refrigerate till you are ready to fill the cupcakes
    6. Once the the cupcakes are baked, place them on a cooking rack and let them cool completely about 15-20 minutes
    7. Once they are completely cooled you can use a Cupcake plunger to scoop out the center of the cupcake or i used to use a spoon to just scoop out the inside before I had a plunger
    8. I like to save the tops, cut a bit of the bottom off and replacing them after filling the cupcake
    9. Place the pudding in a decorating bag or injector and fill your cupcake centers to the top.
    10. Replace the tops and set aside
    11. Now its time to make the chocolate ganache create a double boiler using a medium sized sauce pan and a medium sized bowl that fits on top of the sauce pan without touching the bottom
    12. place about 4-5 cups of water and bring to a boil and place the bowl over the pot 
    13. place the chocolate and the heavy cream into the bowl and whisk together till the chocolate is completely melted and combined with the heavy cream.
    14. Cool the ganache for about 20 minutes
    15. Spoon some ganache over the cupcakes and allow to set for 5-10 minutes
    Other ganache options: 
    • Pipe it out - If you want to have a more icing like consistency cool the ganache completely in the fridge till its thick and firm. Place the cooled ganache in a piping bag or tube and pipe onto the cupcakes
    • Whip it good - Allow to cool slightly in the fridge about 15 -20 minutes so it is cool but not completely firm. Whisk the ganache till light and fluffy about 10 minutes
    Serve and Enjoy!