I’ve always loved Boston cream pie and thought it would be great as a cupcake. I took my inspiration for the filling from my favorite cream puff recipe. It was easy to serve to a crowd and loved by adults and children alike.
by Pat Savoie
Ingredients
Cake:
Betty Crocker Yellow Cake Mix according to package directions
Filling:
1 small vanilla instant pudding
1 1/4 cup milk
1 cup Cool Whip
1 tsp almond extract (optional)
Ganache:
1 cup chocolate chips
2/3 cup milk or cream
Method
Bake cupcakes according to package directions. Cool completely. Slice in half horizontally by cutting off the top.
Make filling by whisking 1 1/4 cups cold milk and instant pudding mix for two minutes. Fold in Cool Whip and 1 tsp almond extract. To fold, stir gently from bottom to top.
Add a large dollop to the bottom half of the cupcake and top with other half.
Heat milk or cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Frost cupcakes with ganache.
Store in refrigerator until ready to serve.
Savoie Secrets: It's a Family Recipe 