Boston Cream Cupcakes

Cook Time
45 mins

Calories
266

Serving Size
12

Carbs
13.5

Fat
10.6

Protein
2.8

Photo by: Recipe of Today

description

Any city really

ingredients

1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

For Topping:

1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

directions

For the Topping (Ganache)

Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl.
Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.

(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)

Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form.
For cupcakes, cut the top off the cupcake, like you're making a "Bread Bowl"
Add a dollop of filling. Put top back on cupcake and frost with the chocolate topping.
You can also make this as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the Chocolate topping.

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