Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Boston Cream Cupcakes Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Boston Cream Cupcakes, by , is from Online Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
Cup Cakes:
15-oz. white cake mix
1 cup water
cup vegetable oil
4 egg whites

Cream Filling:
1 cup heavy cream
3.4-oz. instant vanilla pudding mix

Ganache:
cup heavy cream
12-oz. semi-sweet chocolate chips
3 T. light corn syrup

Directions:
Directions:
Preheat oven to 350. Place paper cupcake liners into the cupcake baking pan and set aside. Using a mixer with a large bowl, mix the cake mix according to the instructions on the back of the box. Spoon the batter into the cupcake liners, filling them half-full. Bake for 15-18 minutes or until the cupcakes are light golden brown and a toothpick inserted comes out clean. Allow the cupcakes to cool completely. Leave the cupcakes in the cupcake liner, use a sharp knife and carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut cupcake all the way down. Leave them open for the cream.

Cream Filling:
Using a handheld mixer and a medium-sized bowl, combine the heavy cream and the instant pudding. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until the cupcakes have cooled completely.

Ganache:
In a heat-safe small bowl, heat the heavy cream for 2-2 minutes. It is essential that the cream is hot when poured over the chocolate chips. In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup and cream to sit for 2-3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1-1 hours. Once the ganache has cooled, using a mixer whip the ganache for 1 minutes until fluffy. Frost cupcakes after filling with the cream.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!