BOSTON CREAM CUPCAKES
- 1 (3.4 oz) box Vanilla instant pudding
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 cup sour cream
- (NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
How to Make It
- Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
- Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
Ganache:
- 1 cup heavy whipping cream
- 12 oz semi-sweet chocolate chips
- Heat 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.
- Keep in refrigerator until ready to serve.
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