Boston Cream Cupcakes

 

I used the #12 Wilton tip and a regular sandwich bag for my pudding. I had a bunch left over… a little too much. In hindsight, I wish I would have cut a hole into the cupcake and filled the hole with pudding. There wasn’t nearly enough for my liking.

Make sure to whip off any excess pudding that comes out of the top.

Let your chocolate chill in the fridge for about ten minutes so that it’s not too runny when you cover the cupcakes.

To compensate… we just put a nice big blob of pudding on the side. Delicious 🙂

Ingredients

• 3 tablespoons shortening
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons 2% milk
• 2/3 cup prepared vanilla pudding
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

Directions

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
• Filled paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator. Yield: 1/2 dozen.