Saturday, September 4, 2010

Boston Cream Pie Cupcakes & Chocolate Ganache

When I found the cooking blog, Annie's Eats, I had a plethora of feelings come over me. Amazement for how many recipes I wanted to try. Awe in how delicious they looked. Thrill that someone had created just genius recipes like Snickers cupcakes that I could borrow. Jealousy that Annie could make all of these delicious foods and not weigh 600 pounds. And fear that if I made too many of these recipes, I wouldn't fit into my wedding dress.

Of course, with 13 days to the wedding and 6 until my final fitting, I decided to make this lovely creation of Boston Cream Pie Cupcakes. Boston Cream donuts are my favorite donuts ever so a recipe that turned them into a cupcake sounded lovely.


Boston Cream Pie Cupcakes
Source: Annie's Eats
Yield: 24 cupcakes
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Ingredients:
    • 1 box yellow cake mix
    • 1 3 oz. box French vanilla instant pudding
    • 1 cup half and half
    • 1 cup heavy whipping cream
    • 2 tsp. vanilla extract
    • 1/4 cup powdered sugar
    • 1 1/2 cup chocolate ganache (see below)

Directions:
1. Prepare the cake mix according to the directions on box. Bake the cupcakes and put on a wire rack to cool.
2. Combine the pudding mix and the half and half in a medium sized bowl. Set aside.
3. In a stand mixer, using the whip attachment, combine the cream, vanilla and powdered sugar at medium speed until it soft peaks form, about 4 minutes.
4. Gently fold the pudding mixture into the whipped cream and fold until smooth.
5. I didn't have a pastry bag or standard tip like Annie used, so I put the whipped cream mixture into a plastic bag and cut off the tip. Using a straw, I poked a hole in the top of the cupcake and wiggled it around until it was large enough to put the whipped cream. Once the cupcakes are cool, pipe the filling into the cupcakes.

Chocolate Ganache
1 pint heavy whipping cream
6 oz. semi-sweet chocolate

1. Chop the chocolate into small pieces and put into a medium sized bowl.
2. Add the heavy whipping cream to a small pan over medium-high heat and bring to a boil.
3. Pour the heavy cream over the chocolate and stir until well combined. 

Swirl cupcakes in chocolate ganache and sit on a wire cooking until cooled.


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