Boston Cream Pie Cupcakes - USA

If you have been to the US or have American friends there is a good chance someone made you try Boston Cream Doughnuts and you never wanted to stop eating :D This recipe is the perfect cupcake version for Boston Cream Doughnut lovers and also the most delicious vanilla pudding surprise you can get.

Recipe below:

Instructions:

1a) We start by cutting the chocolate for the frosting. Yes you heard correctly :P trust me and continue! Boil the whipping cream and...

1b ...pour it over the chocolate. After some minutes stir until it's a smooth chocolate cream. Then put it in the fridge for at least 1 hour.

2a) In a new bowl mix together butter (room temperature), sugar, vanilla (sugar), eggs and the sour cream.

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2b) Add the baking powder to the flour and mix again.

2c) Then incorporate  the milk into the dough.

2d) Fill the dough into cupcake paper tins. Best is if you use a cupcake tray, so the cupcakes will rise high rather then sideways :D

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2e) Bake them at 320°F / 160°C for approx. 20min. Use a fork to check if the dough is fully baked.

3a) For the vanilla pudding filling mix custard powder, sugar and 4 tbsp milk in a little bowl.

3b) Pour the rest of the  milk in a pot and when it starts boiling add the custard powder mixture and stir for a minute. Then take it off the heat.

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4a) Check the chocolate in the fridge!! From now on you have to stir it every 2 minutes or take it out the fridge, so it doesn't become too firm! Cut holes into the cupcakes and save the part you cut out.

4b) Fill the cooled down cupcakes with the cooled vanilla pudding.
Don't forget to stir the chocolate!

4c) When the chocolate has a good texture, use a frosting bag and spread it on top of the cupcakes.
Don't panic if the chocolate is too firm. Just put it in the microwave for short inter-vals and stir until it's good.

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4d) Now it's snacktime! Take a piece you cut out of the cupcake before and eat it with leftover frosting *-*

4e) Or just enjoy your finished masterpiece. Buon appetito!