Boston Cream To Go Cupcakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons butter, softened (or may use butter flavor shortening)
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons 1% low-fat milk
• 2/3 cup vanilla pudding, already prepared your favorite way
• 1/2 cup semisweet chocolate morsel
• 1/4 cup heavy whipping cream

Recipe

• 1 in a small bowl, cream together butter and sugar until light and fluffy then add egg and beat well.
• 2 stir in vanilla.
• 3 combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
• 4 fill paper lined muffin cups half full.
• 5 bake at 350f for 15-20 minutes or until a toothpick comes out clean. (if using a dark coated pan reduce oven temperature to 325f).
• 6 cool for 10-15 minutes before removing from muffin pan to a wire rack to cool completely.
• 7 prepare your vanilla pudding (your favorite method/recipe) and chill till proper consistency of pudding.
• 8 cut a small hole in the corner of a pastry or plastic bag and insert a very small tip into the corner (from the inside of the bag to hold the tip).
• 9 fill bag with prepared pudding.
• 10 push the tip through the top of the cupcake about halfway down and fill each cupcake with pudding.
• 11 place the chocolate chips in a small bowl.
• 12 in a small saucepan, bring whipping cream just to a boil (do not scorch) then pour over the chocolate chips and whisk until smooth.
• 13 cool, stirring occasionally to room temperature or until ganache thickens slightly (about 10 minutes).
• 14 spoon over cupcakes and let stand until set.
• 15 store in an airtight container in the refrigerator.