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Sunday, July 8, 2012

Boston Cream Cupcakes


Boston Cream Pie is on the list of my favorite desserts, and that's really saying something considering how much I enjoy dessert. However, I'm not great at baking large cakes (they never look right) so I was delighted to recipes for turning the dessert into a great cupcake. The basic recipe comes from Sandra Lee's Semi-Homemade and the idea for how to stuff the cupcakes comes from Pintrest.

Ingredients:

Filling
-1 box vanilla instant pudding and pie filling mix
-Milk

Cake
-1 box yellow cake mix
-Eggs
-Oil
-Water

Topping
-1 cup heavy cream
-1 (12-ounce) package semisweet chocolate morsels


Make the cupcakes according to package direction.





And make the pudding according to package directions -- refrigerate. Let the cupcakes cool completely. 

Cut a whole in each cupcake (save the top) and fill with vanilla pudding.

Replace the top to cover up the filled center.

Over medium heat, heat up the heavy cream until bubbling. Remove from heat and add chocolate chips, stir the mixture until smooth. Make sure to use all of the chocolate, I didn't and my glaze didn't thicken enough.


Pour over cupcakes.

Cool in the refrigerator for one hour.






Yum!

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