How To Make Boston Cream Pie Cupcakes
You only need 4 ingredients to whip up this boston cream cupcakes! Enjoy bites of vanilla pudding in between soft layers of cupcake.
Ingredients
- cooking spray
- 1 box vanilla cake mix, (plus ingredients called for)
- 2 cups milk
- 3.4 oz instant vanilla pudding mix, (1 package)
- 3⁄4 cup heavy cream
- 1½ cups semisweet chocolate chips
Instructions
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Preheat the oven to 350 degrees F and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions.
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Divide batter among cups and bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
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While cupcakes cool, in a small bowl, combine the milk and vanilla pudding mix. Whisk for 2 minutes, then let stand for 3 minutes until thick.
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In a small saucepan over low heat, heat the heavy cream until it bubbles. Place the chocolate chips in a heatproof bowl and pour over hot cream. Let stand for 2 minutes, then whisk until smooth.
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Let the cupcakes cool slightly, then remove from muffin tin and half crosswise.
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On cupcake bottoms, spoon the vanilla pudding. Top with cupcake tops and spoon over ganache.
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Serve and enjoy!
Nutrition
- Sugar: 24g
- :
- Calcium: 395mg
- Calories: 1781kcal
- Carbohydrates: 50g
- Cholesterol: 620mg
- Fat: 174g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 50g
- Polyunsaturated Fat: 7g
- Potassium: 477mg
- Protein: 12g
- Saturated Fat: 108g
- Sodium: 417mg
- Trans Fat: 1g
- Vitamin A: 6660IU
- Vitamin C: 3mg
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