These are big boy cupcakes—though your kids will love them too. They are made like a Boston Cream Pie: yellow cake, bavarian cream, and fudgy topping.
Make your cupcakes. Instead of putting vanilla cream between layers, fill your cupcakes. (See how to fill cupcakes.)
Frost them with ganache. The secret of ganache is the consistency. For the Boston Cream Pie, you want it thin enough to drizzle down the sides but thick enough to pile a little up.
For cupcakes, we couldn’t agree on what was better. I let the ganache cool in the refrigerator and then beat it with a hand-held electric mixer until it was soft and smooth and frosting-like. But Melissa and her crew, they double dipped the cupcakes in the warm ganache. Admittedly, their cupcakes were prettier . . . but I had more chocolate.
White or Yellow Cake Mix
Mix and bake cupcakes as directed on package.
Bavarian Crème Pastry Filling
Vanilla Cream Filling
You can use our 2 lb. bag of Bavarian Crème or your favorite recipe for vanilla cream filling.
The Frosting (Chocolate Ganache)
For Boston Cream Pies, you want the ganache thin enough to drizzle down the sides but thick enough to pile up a little. You can let the ganache cool in the refrigerator and then beat it with a hand-held electric mixer until it is soft and smooth and frosting-like. This puts more and thicker frosting on the cupcake. Another option is to double dip the cupcakes in the warm ganache. This makes them look a little prettier but it won’t be as thick.
1 cup heavy cream
1 teaspoon vanilla
8 ounces chocolate wafers or equal
4 tablespoons butter
Bring the cream just to the boiling point.
Remove from the heat and add the vanilla. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches a desired thick consistency.
You can heat it or cool it as needed to get a thicker or thinner coating.