This recipe is a take on a boston creme donut. It is a vanilla cupcake stuffed with vanilla pudding and topped with chocolate ganache and powdered sugar.
Ingredients (Makes 24 cupcakes)
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
3 pre-made serving cups sugar-free vanilla pudding
1 cup heavy cream
1 (12oz) package semi-sweet chocolate morsels
powdered sugar for sprinkling
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.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post