It is so easy to turn Boston cream pie into other fun desserts, like this insane lasagana. These cupcakes are just as delicious and so fun to make!
Boston Cream Cupcakes
Prер Time: 0 hоurѕ 10 mіnѕ
Cook Time: 0 hоurѕ 18 mіnѕ
Tоtаl Tіmе: 0 hours 28 mіnѕ
- Cooking spray
- 1 box vanilla cake mix (plus ingredients called for)
- 2 c. milk
- 1 (3.4-oz) box instant vanilla pudding mix
- 3/4 c. heavy cream
- 1 1/2 c. semisweet chocolate chips
Preheat oven to 350° and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions.
Divide batter among cups and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.
While cupcakes cool, prep pudding and ganache: In a small bowl, combine milk and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more.
In a small saucepan over low heat, heat heavy cream until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot cream. Let stand 2 minutes, then whisk until smooth.
Let cupcakes cool slightly, then remove from muffin tin and half crosswise.
On cupcake bottoms, spoon vanilla pudding. Top with cupcake tops and spoon over ganache.