I consider myself a food snob, but even more – a dessert snob. Â For example, mention the words “no-bake” and “cheesecake” in the same sentence, and I will run the other way. Â But give me an easy recipe that pleases the palate, and you have my attention. These babies are just that! Â This recipe is quick and easy, and I even include an extra short-cut at the end. Â 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. Â Fold in sour cream and bake per recipe instructions, or until done. Â Let cool. Â Using a bread knife, slice each cupcake in half, set aside. Â In separate bowl, mix pudding and milk. Â Fold in whipped topping. Â Let set for 10 minutes. Â Drop spoonfuls of custard filling onto cupcake bottoms. Â Set the top halves on top and lightly press. Â In small saucepan, heat whipping cream until boiling. Â Take off heat and whisk in chocolate chips until smooth. Â *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. Â Let set until desired consistency, (you want to be able to still pour it.) Â Pour onto cupcake tops. Â Refrigerate leftovers. Â Enjoy!
At home with the kids? Instantly access any of these printable activity bundles to keep them learning!
What do you think?