I consider myself a food snob, but even more – a dessert snob. For example, mention the words “no-bake” and “cheesecake” in the same sentence, and I will run the other way. But give me an easy recipe that pleases the palate, and you have my attention. These babies are just that! This recipe is quick and easy, and I even include an extra short-cut at the end. You will be sure to wow all of your food-snob friends with these Boston Cream Cupcakes!
Boston Cream Cupcakes
- 1 yellow cake mix
- 3/4 cup sour cream
- 2 boxes instant french vanilla pudding
- 2 cups milk
- 8 oz. whipped topping, thawed
- 1/2 bag chocolate chips
- 1/2 cup whipping cream
- *optional, canned chocolate frosting instead of the chocolate chips and whipping cream.
Mix cake mix according to instructions. Fold in sour cream and bake per recipe instructions, or until done. Let cool. Using a bread knife, slice each cupcake in half, set aside. In separate bowl, mix pudding and milk. Fold in whipped topping. Let set for 10 minutes. Drop spoonfuls of custard filling onto cupcake bottoms. Set the top halves on top and lightly press. In small saucepan, heat whipping cream until boiling. Take off heat and whisk in chocolate chips until smooth. *If you are feeling extra lazy, just throw a can of chocolate frosting in the microwave for 20 seconds instead of making the chocolate ganache. Let set until desired consistency, (you want to be able to still pour it.) Pour onto cupcake tops. Refrigerate leftovers. Enjoy!