How to Make Boston Cream Cupcakes

Making Boston cream pie is time consuming, but luckily, you can capture the flavor beautifully with much less effort. Make some cupcakes from a mix and turn them into Boston cream cupcakes, which combine the delicious taste of Boston cream pie with the ease of cupcakes. Boston cream cupcakes have surprise creamy, vanilla centers and dark, rich chocolaty tops. If you want to make an impressive dessert in a time crunch, try these delicious cupcakes.

Difficulty: Moderate

Instructions

Things You'll Need:

• Yellow cupcakes, pre-made from a cake mix
• Small box of instant vanilla pudding mix
• Whole milk, chilled
• Vanilla extract
• Whipping cream or heavy cream
• Large package of semi-sweet chocolate chips
• Sifted powdered sugar

1. Make the yellow cupcakes ahead of time, according to the directions on the box. Set them aside to cool.

2. Mix the instant vanilla pudding mix with the milk and vanilla extract in a large mixing bowl. Beat the mixture for 2 minutes until it thickens. Place the pudding mixture in the refrigerator for 15 minutes.

3. Put the pudding mixture in a pastry bag with a plain tip. Fill the cupcakes by squeezing vanilla pudding into the centers.

4. Pour the cream into a small saucepan. Heat it on medium-high setting until bubbles begin to appear on the edges.

5. Remove the cream from the heat and stir in the chocolate chips until they're melted and smooth.

6. Frost the tops of the cupcakes with the chocolate mixture.

7. Refrigerate the Boston cream cupcakes for at least an hour until set. Sprinkle the tops with powdered sugar and serve.

Resources

• Boston creme cupcakes recipe

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