Boston Cream Pie Cupcakes

Ingredients

Cake:

• (1) box Yellow Cake Mix, made as directed into 24 cupcakes 

Filling:

• 1-1/2 cup Whole Milk
• 3 Egg Yolks
• 1/2 cup Sugar
• 1 Tablespoon Cornstarch
• 3/4 Tablespoon Vanilla
• 1/2 Tablespoon Butter
• 1/8 teaspoon Salt

Frosting:

• 1/2 cup Shortening (Lard or Crisco)
• 1/4 cup Butter, softened
• 1/2 pound Powdered Sugar, sifted
• 1/4 Tablespoon Vanilla
• pinch Salt

Chocolate Ganache:

• 1-1/3 cup Chocolate Chips
• 6 Tablespoon Heavy Whipping Cream

White Chocolate Ganache:

• 1/3 cup White Chocolate Chips
• 2 Tablespoon Heavy Whipping Cream

Directions

Cake:

1. Make cake mix as directed into cupcakes, let cool completely, and then core out the centers. 

Filling:

1. Whisk eggs yolks and milk together until smooth. 
2. Whisk sugar and cornstarch together until smooth and add to milk and egg mixture. 
3. Add the milk mixture and vanilla together in a small sauce pan. Heat on medium until the mixture starts to thicken, whisking constantly. 
4. Once the mixture has thickened, remove from heat and stir in butter and salt. Whisk until the butter is melted and is fully incorporated. 

Frosting:

1. Using a stand with a whisking attachment or a handheld mixer, whip butter and shortening together on high for 2-3 minutes until fluffy.
2. Add powdered sugar to the butter and shortening slowly, in batches, mixing well after each addition. 
3. Add vanilla and salt and whisk until smooth and fluffy.

Chocolate Ganache:

1. Place chocolate chips in the bottom of a small bowl. 
2. Heat heavy cream in a small saucepan until steaming, but not boiling. Pour warmed heavy cream over chocolate chips. 
3. Stir until mixture is smooth.

White Chocolate Ganache:

1. Place white chocolate chips in the bottom of a small bowl. 
2. Heat heavy cream in a small saucepan until steaming. Pour warmed heavy cream over white chocolate chips. 
3. Stir until mixture is smooth.

Assembly:

1. Place filling (pudding) in the center of each cored cupcake.
2. Add a ring of frosting around the edge of each cupcake. 
3. Fill the frosting ring with slightly cooled chocolate ganache. 
4. Drizzle top of each cupcake with white chocolate ganache. 
5. Makes 24 cupcakes. Enjoy!