Boston Creme Cupcakes Recipe | Sandra Lee
Difficulty: Easy
Yield: 12 cupcakes
Nutritional Information Per Serving (1 of 12):
- Calories: 402
- Total Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 61 g
- Dietary Fiber: 4 g
- Sugars: 27 g
- Protein: 4 g
- Cholesterol: 30 mg
- Sodium: 317 mg
Total Time: 17 minutes
Preparation Time: 12 minutes
Cooking Time: 5 minutes
Ingredients
- 1 1/4 cups cold whole milk
- 1 (3.4-ounce) box vanilla instant pudding and pie filling mix
- 1 tablespoon pure vanilla extract
- 12 pre-baked cupcakes made from a cake mix
- 1 cup heavy cream
- 1 (12-ounce) bag semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Instructions
- Whip up creamy bliss: In a large bowl, beat cold milk, instant pudding mix, and vanilla extract with a hand mixer for 2 minutes until thick. Chill for 15 minutes, then pipe about 2 tablespoons into each cupcake using a pastry bag with a medium plain tip.
- Craft silky ganache: Warm heavy cream in a small saucepan over medium heat until bubbles form at the edges. Off heat, stir in chocolate chips until glossy and smooth. Dip, drizzle, or spoon over filled cupcakes.
- Chill to perfection: Refrigerate for at least 1 hour to set. Dust with sifted powdered sugar and watch these decadent treats vanishyour new go-to for effortless indulgence![1][2]
