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Boston Cream Cupcakes

Source of Recipe

Adapted from Sandra Lee, Food Network


List of Ingredients

1 box yellow cake mix (and additional ingredients as per directions)

1 Tub of chocolate frosting or Ganache (recipe follows)

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract

Ingredients for Ganache (if using):

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


Recipe

Prepare cake mix as per directions on box for cupcakes. Let cool completely.

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake. Spread frosting on top or use ganache:

Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving.