Boston Creme Cupcakes
1 1/4 cups cold whole milk
1 box vanilla instant pudding and pie filling (3.4-ounce) mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 package semisweet chocolate morsels (12-ounce)
1/4 cup powdered sugar sifted
Combine milk, instant pudding mix, and vanilla extract in a large
bowl. Beat mixture with a hand mixer for 2 minutes, or until it
thickens. Place mixture in refrigerator for 15 minutes. Spoon
filling into a pastry bag fitted with a medium-size plain tip. Fill
cupcakes with vanilla pudding filling by inserting tip into top of
cupcake and squeezing a couple of tablespoons of filling into each
cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles
appear around the edges. Remove from heat, add chocolate morsels to
pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes,
or dunk the tops into the glaze. Refrigerate until set, at least 1
hour, before serving. Sprinkle with powdered sugar. |