Boston Cream Cupcakes by Wendy
|1 3/4 c||sugar|
|1 1/2 tsp||vanilla|
|2 3/4 c||flour|
|2 1/2 tsp||baking powder|
|1 1/3 c||buttermilk or milk|
|4 oz||cream cheese|
|1/2 c||powdered sugar|
|1/4 c||butter, softened|
|1 1/2 c||milk|
|1 small||instant vanilla pudding|
|6 oz||cool whip (or 1/2 a 12 oz container)|
|10-12 oz||semi sweet chocolate|
|1/2-3/4 c||heavy cream|
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DirectionsPreheat oven to 350. Line cupcake pans with 24 liners.CAKE: In a large mixing bowl combine butter, sugar, eggs and vanilla until fluffy. Beat another 3-4 minutes on high speed, scraping bowl occasionally.In a medium bowl sift together flour, baking powder and salt. On low speed add flour mixture alternately with milk beginning and ending with flour mixture.Fill liners 2/3 full and bake at 350 for 17-20 min. Remove from oven and cool completely.FILLING: In a medium bowl whisk together softened cream cheese and butter, add remaining filling ingredients and whisk until smooth.Using an apple corer or paring knife, make holes in center of cupcake...this filling is so good you may want to double hole size. lol Place filling into a Icing bag or quart size freezer bag and snip 1/4" hole at corner, fill cupcakes right out the top...at this point I take my cupcakes to the freezer for 30-60 minutes to firm up the filling before topping with warm ganache.GANCACHE: In a medium glass bowl add chocolate and cream, put in microwave for 1 min. remove and stir well, put in microwave for 30 seconds, remove and stir well, put in microwave 15 seconds, remove and stir well until smooth and creamy, place in microwave again if needed for 15 seconds at a time.
More cream can added if to thick...a tablespoon at a time.When ganache is smooth and creamy in texture (and warm not hot) spoon approx. 2 teaspoons over each cupcake letting run to edges or spread slightly with spoon.