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Monday, May 26, 2008

Boston Cream Pie Cupcakes

Another Paula Deen recipe...I was in Target and saw a "Chocolate Celebration" special edition of her magazine and had to buy it because of this recipe.

I took them to work the next day and everyone loved me.

Boston Cream Pie Cupcakes

1 box yellow cake mix

For Filling:
1 (3.4 ounce) box instant vanilla pudding mix
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
1/2 cup of milk
1/4 cup sour cream

Prepare cake mix following cupcake directions. Let cupcakes cool completely.

In a large bowl, combine pudding mix, cream, confectioner's sugar, milk, and sour cream. Beat at medium speed with an electric mixer until stiff peaks form.

To fill the cupcakes you can do it several ways:
1. The recipe suggested using a squeeze bottle that has a long narrow tip (you can find these at Michael's, etc.).
2. I used a mechanical pastry bag (looks like a cookie press) that I got for Christmas from Williams-Sonoma. It has a special tip just for filling cupcakes.
3. It can probably be done with a regular pastry bag and large tip.

After filling the cupcakes spread chocolate ganache evenly over each cupcake.

Chocolate Ganache

6 (1 ounce) squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups confectioner's sugar

In 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 confectioner's sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

*Instead of spreading the ganache on, I just dipped the cupcakes into in it, swirled until it was covered. It looked more like a Boston cream pie this way and it's a lot easier. This ganache is good. Someone at work said it tasted like the chocolate frosting from Krispy Kreme. I'll have to use it with other things from now on.