|source: Cupcake Station|
It has been a month I haven’t been to my local farmer’s market. I am motivated to go, ‘not’ because of the fresh vegetables and fruits, but for the ‘Boston Cream’ cupcake. There are two vendors that sell cupcakes, one sells Salted Caramel Cupcakes and one sells many varieties of cupcakes. I got to try so many cupcakes every week and Boston cream is my favorite. It is very simple to make.
Here is my ‘quick’ version of Boston Cream Cupcakes:
1 package (18 oz.) yellow cake mix, plus ingredients to prepare mix.
1/4 cup French vanilla instant pudding and pie filling mix. You can find this with the Jellos.
2 cup milk
1 T butter
Make cupcakes according to package directions. Cool completely.
Whisk pudding mix and 1 cup of milk in medium bowl until well blended. Cover and refrigerate.
Poke a small hole on top of cupcake with spoon or tip of knife. Spoon pudding into the hole. You may use a pastry bag or zip -lock bag to fill the hole but I found it faster to just spoon the pudding into the hole.
Microwave dark chocolate on low-medium temperature for 30 seconds. Repeat until all chocolate melts. Add milk and 1 T butter and stir, if you don’t see a smooth ganache as desired, add more milk. Cool to room temperature.
Frost tops of cupcakes with chocolate ganache.
Tips: When making the chocolate ganache with microwave, it is important to change the setting to low, medium or 50. Do a 30 seconds increments, stir and put it back in microwave until you get a smooth ganache. High temperature and long duration will cause chocolate to crumble.
You may also do the traditional way to make chocolate ganache, by putting chocolate into a glass / stainless steel bowl over boiling water. Stir until chocolate melts. add milk and butter as necessary. Cool to room temperature before putting it on cupcakes.
|Source: the Kitchn|
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