Hello, hello, we must KEEP meeting like this! You stop in, I have sweet treats, we chat in the comments below, we discuss, and we do it again a couple of days later! Let's never stop!
Speaking of sweet treats. I asked you all on Facebook if you prefer regular cake or cupcakes. You know I have a cupcake addictions so it is obvious what my choice is. I like single servings and I like freezable. I can make a batch of cupcakes, freeze half of them and have something quick for company, etc.
I was telling my husband how I was hungry for Boston Cream Pie and he said, "make Boston Cream CUPCAKES"! He explained how he would do them, and so that is what I did! They are so simple but SO good! Thanks honey, you, as per usual, are the BOMB! As my friend Becca would say, " I puffy heart you "!
Enjoy these cupcakes as much as we did.
1 yellow cake mix
1 3.4 ounce box of JELLO instant vanilla pudding
2 tsp. vanilla extract
6 ounces milk chocolate chips
1/2 cup heavy whipping cream
1 tbsp. butter
Mix up cake mix and preheat oven to whatever temperature the box cake mix suggests. After you have mixed it up, per the box instructions add 2 tsps. vanilla and mix until combined. Line cupcake pan with liners and divide cake batter among them. It always says you will get 24, I get 21, every, single, stinkin, time. When you are done, again, bake at the time suggested. Mine took 20 minutes.
Let cool COMPLETELY.
Mix up your pudding. Use 1/2 cup less than the package suggests for regular pudding. I like my pudding filling to be a bit stiffer/sturdier then normal. Refrigerate until ready to fill.
Using a tip with a piping bag, or a spoon to dig out the middle and fill, get those babies filled with pudding. If you are using a rip and a piping bag, stick the tip almost to the bottom and squeeze slowly until you see it is filled. If you are using a spoon, dig out a big of the middle, fill and replace cake you pulled out! There are fancy tools for this, but I find them completely annoying.
Next make your ganache. Bring you heavy cream to barely a simmer, and pour it over your chocolate chips that you have put into a bowl. DO NOT TOUCH IT. Let the hot cream sit on the chocolate for 1 minutes. Whisk until all chocolate is melted, drop in 1 T of butter and stir until melted. Let your ganache sit for 5 minutes. Then spoon over the tops of your cuppycakes!
You can let them sit for an hour at room temperature OR chill in the fridge for about 30 minutes.