Boston Cream pie Cupcakes

Today on a whim my mother decided to have the entire family over for a pizza party...what I heard....another reason to BAKE! I decided on these....I have never eaten a Boston cream pie, but if this is what it tastes like...I may have to try one! The ganache was nice and shiny yesterday but did not fare well in the fridge overnight so you can see the condensation in the picture....but they taste WONDERFUL!!!!

Recipe adapted from Annie's Eats

Boston Cream Pie Cupcakes

Ingredients:

1 butter yellow cake mix

1 3-oz. box French vanilla instant pudding

1 cup half and half

1 cup heavy whipping cream

2 tsp. vanilla extract

¼ cup powdered sugar

1 ½ cup chocolate ganache

Directions:

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.

Source: adapted from Joelen’s Culinary Adventures


Ganache Recipe:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat
. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.