I just made these for my dad for Father’s Day because his favorite dessert is Boston Cream Pie. From my taste test, these are very good. I didn’t find the cupcake to be bland but I also used 3 T. butter instead of shortening. The chocolate ganache is a little bit lumpy but I used a spoon to mush some of the chips down and it’s fairly smooth. I also brought the cream to a boil and let it boil for a bit to make sure it was hot enough to fully melt the chips.Instead of using the pastry bag to fill the cupcakes with the pudding.
So I guess today is the day that I will dispel the myth that I have always been an amazing baker – just in case you were under that impression. 🙂 The truth is, I grew up cooking with my mom, not baking. Sure, there was some baking around holidays, but day-to-day was all about the cooking. So when I started baking several years back, it was quite an effort to really learn what I was doing. Lots of hours have been spent in the kitchen. With cooking, I was used to being able to throw things in a dish and not have to worry too much that small changes to a recipe would ruin it. With baking, it’s a whole different ball game. Small changes can make a huge difference – and be incredibly frustrating.
So back around the time I started baking, I was taking a lot of the desserts I’d make into work. I’d ask co-workers what their favorite dessert or flavor was if what was their birthday and then I’d challenge myself to come up with a cake. It was a great way for me to try things I hadn’t tried before – the best way to learn! Even now, I still love unexpected requests that give me a challenge or get me to step out of the box.
There’s a much better recipe in the America’s Test Kitchen Baking Cookbook. You put the cream IN the cupcake instead of as a layer and the cupcakes are scrumptious by themselves, a delicious sponge cake recipe. Anyway, I’m sure these are good but they sound difficult. The other one is much more “user friendly.” Enjoy!
Ingredients:
1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream
How to make it:
Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling.
Put top back on cupcake and frost with ganache.
I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil.
Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.
NOTE:
this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.
source :chefs-collaborative.blogspot.com
