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Step 2. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. Step 3. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. Cool, if necessary, until thick glaze.
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Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand.
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Preheat oven to 350 degrees F. Add paper liners to your cupcake pan. In the bowl of your mixer, add the yellow cake mix, all purpose flour, sugar, and vanilla pudding mix. Whisk to blend. Then, add remaining ingredients. Mix on low speed for about 15-30 seconds to moisten.
Boston Cream Cupcakes
STEP ONE: Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside. STEP TWO: Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
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Both flavors of cake mix taste great for the cupcakes. In a medium sized mixing bowl mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake.
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Beat in the eggs and egg white one at a time, beating for about 30 seconds on low speed and scraping down the sides and bottom of the bowl after each addition. In a small bowl or measuring cup, whisk together the milk and vanilla. Add the milk mixture, 1/3 at a time, to the batter.
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Directions. Prepare the pastry cream: Whisk together egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, and pinch of nutmeg until combined. Add in 2 tablespoons of flour and mix until thoroughly incorporated. Place 1 cup half-and-half in a medium saucepan over medium-low heat until just beginning to simmer, about 5 minutes, then remove from heat.
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Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth.
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Make the Cupcakes. Preheat oven to 350 F and line 22 muffin cups with paper or silicone liners. (this recipe makes 20-22) In a large bowl, whisk flour, baking soda, baking powder, and salt until blended. Beat butter until creamy, slowly add sugar and beat until light and fluffy, about 2 minutes.
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Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together.
Boston Cream Pie Cupcakes
STEP TWO: Mix together the cake mix, water, oil, and egg whites until completely incorporated. Use a stand mixer or a large mixing bowl and a handheld mixer on medium speed. STEP THREE: Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15 to 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted comes out clean.
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For frosting: In a medium microwave-safe bowl, cook chocolate and cream on high in 30-second intervals, stirring between each, until mixture is melted and smooth (about 2 minutes total). Gradually whisk in confectioners' sugar until smooth. Let mixture cool until thickened and spreadable, about 30 minutes. Spread frosting onto cupcakes.
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Cover the mixture and refrigerate until ready to use. Make The Ganache: Simmer the heavy cream and sugar on the stove. Pour the hot mixture over the chocolate pieces, let it stand for 3 minutes, and stir until combined and fully melted. Let the chocolate mixture cool for 15-20 minutes.
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Gradually stir in milk until well blended. In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt. Gradually add in milk mixture, stirring well to prevent lumps. Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).
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Preheat oven to 350 degrees F and line a muffin tin with 18 baking cup liners. In a medium bowl beat together the cake mix, milk, water, vegetable oil, egg yolks and vanilla, until combined. In a separate bowl, beat egg whites until stiff peaks have formed, around 3-5 minutes.
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Step 3 While cupcakes cool, prep pudding and ganache: In a small bowl, combine milk and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more. Whisk 2 minutes, then let.