I could get used to this

The sweets that I’m finding through foodgawker (they really should start paying me) are becoming increasingly bad for me.  Looking through my favorites, the majority are sweets.  Lucky for my neighbors and friends living close by, bad for my family history of diabetes. Yikes. I made these for the get together I had last Thursday.

Enter Boston Cream Pie Cupcakes. Please do not blame me for any calories that you may gain from the following pictures.

The recipe calls for vanilla cupcakes made from scratch.  I know myself and I know that I cannot make cake from scratch. No matter how many times I’ve tried (3 times) it just doesn’t come out right. So I asked my friend Betty Crocker if she would lend me her recipe. You really can’t mess with a good thing.  Since there were other added elements and some extra work I figured no one would mind boxed cupcakes.

Whip up your custard until fluffy and delicious. Please refrain from licking your computer screens.

The custard was so fattening good! My goodness I’m glad I was making this for a crowd other wise I would have eaten way more than my allotted portion. Pipe into cupcakes (using a ziplock with the corner snipped off).

Final word:  Make them.  Despite being a bit ugly, these were a hit.  There wasn’t a single one left. I’m looking forward to making them again.

Boston Cream Pie Cupcakes {adapted from Une-duex Senses)

Boxed vanilla cupcakes, baked according to package directions

For the custard:

1 small box of vanilla pudding
1 cup of whole milk ONLY!
1/2 cup of heavy cream
1 tsp. vanilla extract

Whip everything together until pudding has become thick, about 8 – 10 minutes. Once the cupcakes are cool, use the cone method to remove the tops, then fill it in with custard and replace tops.

For the whipped ganache frosting:
10 oz. semi-sweet chocolate, chopped into small pieces
1 cup heavy cream

Place the chocolate in a large bowl. Heat the heavy cream on medium high until it comes up to a boil. Remove from heat and immediately pour over the chocolate. Let sit for 2 minutes then stir until completely melted and glossy. To pipe the ganache, allow the ganache to completely cool and set up. When you are able to spoon the ganache and and it can hold its texture it is ready to pipe.