So it was Tim’s birthday last week. (I know … he has one like every year.) And he never likes to do anything too crazy.
No parties. No big trips. Not even a get-together with the family. And that is fine with me. It’s a lot less to plan and a lot less pressure.
Instead, every year I make him a nice dinner or bake him something … or both.
This year we went out to dinner/lunch. And then I baked him one of his favorite desserts … with a twist of course.
Boston Cream Pie Cupcakes:
I looked at a few recipes on Pinterest, but I went with the simplest because we were house hunting the same day, and I didn’t want to spend the rest of the day baking. This recipe came courtesy of the Six Sisters’ Stuff blog (thanks!).
What you need:
- 24 cake-mix yellow cupcakes, cooled and unwrapped (I used a yellow mix with 1 cup of pudding in the mix – it says that on the front of the box.)
- 1 (3.4 oz) box French vanilla instant pudding
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 cup sour cream
Make cupcakes according to directions on box. (I made mine the night before.)
Mix together pudding mix, heavy cream, powdered sugar, milk and sour cream. Beat on medium speed until stiff peaks form. Cut each cupcake in half and then add a dollop of filling. (I put the filling in a Ziplock bag, snipped off the tip and piped it onto each cupcake.) Put the tops back on, and then make your ganache for frosting.
- 1 cup heavy whipping cream
- 12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly, and then frost your cupcakes.
You should keep these in the refrigerator until you are ready to serve … but of course we ate a few of them right away.