Boston Cream Pie Cupcakes – Clean, Quick, and Delish!

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Tonight we celebrated our friend, Dave’s, birthday. His favorite dessert is Boston Cream Pie, and since there were just six of us (3 of those were my kids), I decided to do cupcakes rather than a large cake that wouldn’t be eaten.  Here was my battle plan for these creamy cupcakes for  a time-crunched weekend:

Use a cake mix and a vanilla pudding mix and make my own chocolate ganache.

I used Dr. Oetker’s Organic Vanilla Cake Mix and Dr. Oetker’s Organic Vanilla Pudding Mix. I’ve used the cake mixes many times before, but this was my first time cooking with and tasting the pudding mix. Both are a great pantry staple since they each are a high quality product.

For the cupcakes, I actually only used half the mix to make 12 cupcakes rather than 24. I also halved the pudding mix. (So I am set to make another batch when needed!) After baking the cupcakes, I let them cool completely. I made the pudding and cooled it in the fridge for several hours.

When the pudding had set, I transferred it to a piping bag fitted with a tip that had a smaller basic hole. I used the small end of a melon baller to scoop out just a bit of the center of each cupcake, and then I piped in the pudding until the cakes began to swell and the filling spilled slightly out of the hole.

For the chocolate topping, I melted about 3 oz dark chocolate in the microwave for 30 second intervals until completely melted (a total of about 90 seconds). I then added a tablespoon of milk and a teaspoon of extra light virgin olive oil and stirred until mixed. I put a dollop of chocolate onto each cupcake and simply smeared it across the top. Serve immediately or place in the fridge until ready to eat.

Oh yeah- my husband and the birthday boy both had 2. They must have been yummy!

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