Mind Blowing Boston Cream Pie Cupcakes8:14 AM
This week in our homeschool geography class, we are studying Massachusetts. Massachusetts is nicknamed "The Bay State," was part of the 13 original colonies, was named the 6th state on February 6, 1788, and it is home of the Boston Cream Pie. This delicious morsel of goodness, was invented in 1856 by Chef M. Sanzian. So, being the good teacher I am, I felt obligated to recreate this tasty piece of Massachusetts history with these mind blowing Boston cream pie cupcakes. Trust me, you need to make these today!
Makes approximately 16 cupcakes
For the cupcake:
Box of yellow cake mix and it's required ingredients
1/2 cup half and half
1/2 a box of french vanilla instant pudding
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1 tsp. vanilla
For the chocolate ganache:
An 8 ounce bag of semi sweet chocolate chips
1 cup of heavy whipping cream
Step 1: Prepare the boxed cake mix as directed on the box in a cupcake pan. Be careful not to under cook the cupcakes or they will fall apart when you add the filling.
Step 2: While the cupcakes are baking, place 1/2 cup half and half and half the box of instant french vanilla pudding in a bowl and mix well.
Step 3: In a mixer set on whip, whip a 1/2 cup of heavy cream, powdered sugar and vanilla until it begins to form peaks. Gently fold the pudding mixture into the cream until combined well.
Step 4: Place the cream filling into a piping bag with a larger star shaped tip. I just cut a hole in the corner of a ziploc bag, place my tip in and use that, but if you have a regular setup that would work even better.
Step 5: Remove the cupcakes from the oven and set them off to the side to cool completely.
Step 6: Over a double broiler, combine the bag of semi sweet chocolate chips and the cup of whipping cream until they form a smooth and creamy chocolate ganache. Set the chocolate off to the side to cool.
Step 7: When the cupcakes have cooled, gently insert the icing tip into the top of the cupcake and gently squeeze the cream filling in. Watch carefully, and when the top of the cupcake begins to expand, stop filling. If you overfill the cupcake, it will split the top open. Be aware that the filling will continue to expand within the cupcake a minute or two after filling, so fill one and watch it for a bit before filling the rest until you get the hang of it.
Step 8: Once the cupcakes are filled, hold them gently upside down over your pan of chocolate ganache and dip the top of the cupcake into the chocolate. Gently shake off the excess and place the cupcake on a sheet of wax paper to dry.
That's it, a delicious piece of Massachusetts culinary history in a convenient sized package!