Well fast-forward about 5 years and that co-worker has moved on to another adventure. It was sad to see him go, but I was happy for him in his new path.
Of course to send him off, I had to redeem myself. Yes, he’s had many of my cakes since then, but the Boston Cream Pie had to be revisited. This time I went with cupcakes
Fluffy vanilla cupcakes, filled with vanilla cream, and topped with a smooth chocolate ganache. If you love the full-sized version of this dessert, you will want to sink your teeth into this mini version of the classic recipe.
Ingredients
- Cupcakes
- 15.25 ounces white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 4 egg whites
- Cream Filling
- 1 3/4 cup heavy cream
- 3.4 ounces instant vanilla pudding mix
- Ganache
- 3/4 cup heavy cream
- 12 ounces semi-sweet chocolate chips
- 3 tablespoons light corn syrup
Instructions
- Cupcakes
- Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
- Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
- Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.
- Cream Filling
- Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.
- Ganache
- In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
- In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours
- Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
- To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.
- Cupcake Assembly and Frosting
- Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.
- To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.
BOSTON CREAM CUPCAKES
Course: Cake
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Cupcakes
15.25 ounces 15.25 white cake mix
1 cup 1 water
1/2 cup 1/2 vegetable oil
4 4 egg whites
- Cream Filling
1 3/4 cup 1 3/4 heavy cream
3.4 ounces 3.4 instant vanilla pudding mix
Ganache
3/4 cup 3/4 heavy cream
12 ounces 12 semi-sweet chocolate chips
3 tablespoons 3 light corn syrup
Directions
- Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
- Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
- Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.
- Cream Filling
- Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.
- Ganache
- In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
- In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours
- Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
- To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.
- Cupcake Assembly and Frosting
- Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.
- To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.
Follow US on Pinterest
Follow @middleeastsector on Pinterest