Boston Cream Pie Cupcakes

One of my favorite favorite cakes besides Devils Food cake with White Icing yummo!!! is Boston Cream Pie.  I just love it! You could imagine my face when I saw this recipe for Boston Cream Pie Cupcakes in Paula Deens Chocolate Celebration. Oh man they just looked to die for. 

I've been trying to plan a day to make these cupcakes but things kept getting in the way. Last week I finally found some time so off I went. The filling is really easy  and super delicious. I found when adding the filling to the inside of the cupcake it was a lot easier to use a pastry bag than a squeeze bottle. 

It was hard getting that filling in that bottle and two it was hard squeezing it out of that little bitty hole at the top. I cut it down but it still wasn't big enough. I cheated a bit and used Pillsbury Milk Chocolate Frosting, because I did not have any semi sweet chocolate on hand. The cupcakes were really good and my kids and husband gobbled them up.

Here is a photo of Paual Deen's magazine. Chococlate Celebration I just love this magazine.

These are the ingredients you will need: yellow cake mix, eggs, sour cream, instant vanilla pudding, powdered sugar, heavy cream and chocolate frosting or chocolate ganache.

This is what they look like inside. sorry the picture is not the best. They really were yummy and gone in two days.

Boston Cream Pie Cupcakes

1-  box (18.25 oz) yellow cake mix
1 - box (3.4 oz) instant vanilla flavored pudding mix
1½ - cups heavy whipping cream
½ - cup confectioners’ sugar
½ - cup milk
¼ - cup sour cream
1 - recipe Sinful Chocolate Ganache (recipe  below)

Prepare cake mix following cupcake directions. Let cupcakes cool completely. In a large bowl, combine pudding mix, cream, confectioners’ sugar, milk and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. 

Spoon pudding mixture into a pastry bag or a squeeze bottle that has a long, narrow tip. Insert tip into top of cupcake and squeeze about 1 Tbsp. pudding mixture into center of cupcake. Repeat procedure with remaining cupcakes. 

Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.Makes 24 cupcakes. I cheated and use canned pillsbury milk chocolate frosting, because I didn't have any semisweet chocolate on hand. I have included the original chocolate ganache recipe below.

Sinful Chocolate Ganache

6 - squares (1 ounce) semisweet chocolate
¾ - cup heavy whipping cream
2 - cups confectioners’ sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30 second intervals stirring between each, until chocolate is melted and smooth (about 2 minutes total). 

Gradually whisk in confectioners’ sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

Yields: 2 cups ganache.