|source: Cupcake Station|
Here is my 'quick' version of Boston Cream Cupcakes:
1 package (18 oz.) yellow cake mix, plus ingredients to prepare mix.
1/4 cup French vanilla instant pudding and pie filling mix. You can find this with the Jellos.
2 cup milk
1 T butter
Make cupcakes according to package directions. Cool completely.
Whisk pudding mix and 1 cup of milk in medium bowl until well blended. Cover and refrigerate.
Poke a small hole on top of cupcake with spoon or tip of knife. Spoon pudding into the hole. You may use a pastry bag or zip -lock bag to fill the hole but I found it faster to just spoon the pudding into the hole.
Microwave dark chocolate on low-medium temperature for 30 seconds. Repeat until all chocolate melts. Add milk and 1 T butter and stir, if you don't see a smooth ganache as desired, add more milk. Cool to room temperature.
Frost tops of cupcakes with chocolate ganache.
Tips: When making the chocolate ganache with microwave, it is important to change the setting to low, medium or 50. Do a 30 seconds increments, stir and put it back in microwave until you get a smooth ganache. High temperature and long duration will cause chocolate to crumble.
You may also do the traditional way to make chocolate ganache, by putting chocolate into a glass / stainless steel bowl over boiling water. Stir until chocolate melts. add milk and butter as necessary. Cool to room temperature before putting it on cupcakes.
|Source: the Kitchn|