Rating: 3 forks out of 5
Click "Read More" to get the directions to make these sweets.
Ingredients (Makes 24 cupcakes)
*Note removed items are not in bold
1 1/4 cups whole milk
1 (3.4oz) box vanilla pudding mix
1 tablespoon vanilla extract
+3 pre-made serving cups sugar-free vanilla pudding
12 pre-made cupcakes from a box mix
1 cup heavy cream
1 (12oz) package semi-sweet chocolate morsels
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter softened
2 cups sugar
4 large eggs at room temperature
1 cup whole milk
1 teaspoon vanilla extract
+ 1 pre-made serving cup sugar-free vanilla pudding
powdered sugar for sprinkling
Directions the way I did it:
Pre-heat your oven to 350°
Line muffin pans with cupcake liners (2 if you have multiple 12 count pans or you can do 12 at a time, allowing the pan from the first batch to cool).
Begin by mixing your flours in a bowl. In another bowl mix the butter with a hand mixer until smooth. Add the sugar, bit by bit, until it is fluffy. Add the eggs, one by one, and mix well. Alternating between flour, milk and vanilla and single pudding, add to the mix and blend until smooth. Fill your cups with the batter 3/4 full. Bake for 22 minutes on the center rack and allow to cool.
Fill a pastry bag with a small tip with the remaining pudding (if you do not have a pastry bag, you can use a Ziploc back with a small slit in the corner. Pierce the top of the cupcake and squeeze your bag to fill with pudding. (If using a Ziploc bag, wiggle your pinky into the top of the cupcake to make room for your pudding.) Set aside.
Heat the heavy cream in a small sauce pan on Medium-heat until it bubbles. Add your morsels and spoon together until smooth. Remove from the heat and line up your cupcakes. Dip your cupcakes in the ganache without overdoing it. Set down and cover with sifted confectioners sugar.
I did not use a mix for the cupcakes as celebrity chef Ellie Krieger has recommended to me in the past not to use a mixes as they have added preservative to them.
I added pudding while making the batter which I have used successfully to increase the moisture and had better results in making the cupcakes.
I did not use the filling part of this recipe--I just didn't have the time and just plain didn't want to.
While I am not a fan of Boston Creme Donuts, I did enjoy these enough to house 3 of them for breakfast!
This recipe is available in the CrOOK BOOK