Boston Creme Cupcakes
I also make these as a "cupcake profiterole" version, which I think is even better for adults. Do this by making mini cupcakes, cutting them in half and putting the creme in the center. Then drizzle the chocolate on top. Chill to firm them up a bit. They are messy but AWESOME!
Ingredients
- 1 1/4 cups cold whole milk
- 3.4 oz box vanilla instant pudding
- 1 tablespoon pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1 cup heavy cream
- 1 12-ounce package semisweet chocolate morsels
Instructions
- Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Core Cupcakes and fill with vanilla pudding.
- Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour.