Boston Cream Pie Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 box yellow cake mix
02 -
Ingredients required for cake mix preparation (check package for eggs, oil, and water quantities)
→ Filling
03 -
1 package (96 g) instant vanilla pudding mix
04 -
360 ml cold milk
→ Ganache Topping
05 -
170 g semi-sweet chocolate chips
06 -
120 ml heavy cream
# Instructions:
01 -
Preheat oven to temperature specified on cake mix package, typically 175°C. Line a standard cupcake tin with paper liners.
02 -
Mix the yellow cake batter according to package directions, incorporating the recommended quantities of eggs, oil, and water. Evenly divide batter among cupcake liners, filling each about two-thirds full. Bake in preheated oven for 18–22 minutes or until golden and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
03 -
Whisk together instant vanilla pudding mix and cold milk in a medium bowl until smooth and thickened, about 5 minutes. Set aside to further thicken.
04 -
Use a small knife or cupcake corer to remove a 2.5 cm deep section from each cupcake center. Fill holes with vanilla cream filling using a spoon or piping bag until level with the cupcake surface.
05 -
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chocolate chips in a heatproof bowl. Let stand for 2 minutes, then stir gently until smooth and glossy.
06 -
Spoon ganache over the filled cupcakes, allowing it to drip slightly down the sides. Let set at room temperature or chill for faster setting before serving.
# Notes:
01 -
For best results, ensure cupcakes are completely cool before filling and topping to prevent melting the pudding and ganache.