One evening, very recently, I was in the car and a commercial for Dunkin Donuts came on the radio. They mentioned Boston cream donuts, which are Rob’s favorite. And I swear to you, God spoke to me. He said “Jen. Vanilla cupcakes. Vanilla pudding. Ganache. Boston Cream Cupcakes. Make this happen.”
I turned to Rob and informed him of my divine inspiration. He agreed that I needed to make this happen.
And so here they are, my beautiful readers. What I promised you in yesterday’s homemade pudding post. The greatest invention of the 21st century. And yes, I’m aware that I didn’t really invent them, and that they were most likely dreamed up in the previous century.
Just…humor me. Okay?
Anyway, back to the star of the show: Boston Cream Cupcakes.
The first step, of course, is the cupcakes. I’m gonna make a confession here: I used a box mix. I know! I know! The woman makes her own pudding but uses boxed cake mix, you’re thinking. And I don’t blame you. But that’s exactly why I went with a mix – I’d already used up my from-scratch mojo on the pudding. I couldn’t bring myself to measure ingredients for cupcakes as well. Either way, they were delicious. Don’t judge me.
The cupcakes were very, very cool when it was time for the filling. I have a cake decorator so I used that. I’m sure you could use a piping bag with a tip, or that you could even cut a hole into the cupcake and use a freezer bag with the tip snipped off. Whichever method you use to fill, remember this: Go slowly. Keep an eye out. You’ll see the cupcake expand a bit, but you don’t want it to expand too much. Or else you’ll end up with a big ol’ exploded cupcake.
Not that I’d know from experience. Or anything.
Oh, and if you attempt to take a picture of the process, make sure it’s out of focus and blurry.
If you can, force an unsuspecting younger sibling or one of your offspring to help you with this step. Make sure they’re unenthusiastic and only doing it to shut you up. Ahem. Stephanie and Stephen. Ahem.
Once the filling o’ the cupcakes is complete, time for the best part of Boston cream anything: Chocolate. In this case, ganache.
Making ganache is easier than falling off a log, which makes it all the more dangerous. Ganache is nothing more than chocolate melted into heavy cream. That’s it. Nothing fancy. But so divine. One thing to remember: If you’re using ganache, let it cool a little before you do. It will thicken up a bit and be less likely to slide right off the cupcake and onto whatever the cupcake is sitting on.
I just poured it right on with a big spoon – and I wasn’t stingy, baby.
One more tip: If you can stand the wait, pop these precious little babies into the fridge so everything sets up. The chocolate gets firm and the cake sets up around the pudding and makes it less likely to ooze out everywhere on that first bite. And that is a good, good thing.
If you don’t want to wait, though, just dive right on in. I don’t possess the willpower, either.
How. beautiful. is. THAT?
I pass these cupcakes on to you, my dear friends. Please make them. Cut corners all over the place. Make instant pudding, heat up canned frosting in the microwave and pour it on top, I don’t even care. Just make this happen somehow. You’ll be a much happier person as a result.
16 vanilla cupcakes, cooled completely. Note: When I make cake from a box I always use milk instead of water – the finished product has a moister texture.
3-4 cups homemade vanilla pudding, or whatever type you prefer.
2/3 cup heavy cream
1 cup semisweet chocolate chips
Prepare ganache by heating heavy cream in a medium saucepan over medium heat. When cream is just short of simmering, remove from heat and add chocolate chips. Stir until chips are melted and mixture is smooth. Allow to cool slightly in order to thicken up.
Using a piping bag, decorator or freezer bag, squeeze pudding into cooled cupcakes. If using a freezer bag you’ll need to cut a hole into the cupcake beforehand. Be sure not to go all the way through! And fill slowly, keeping an eye out to ensure that you don’t overfill and cause the cupcake to break open.
Top filled cupcakes with cooled ganache. If desired, refrigerate cupcakes before eating to allow them to firm up.
Oh, and stay tuned – tomorrow I’ll be featuring my first guest poster ever, and introducing a new feature. I hope you’ll join me!