These cupcakes can be considered miniature copies of Boston cream cake – the famous American dessert. Before as fill the cupcakes with pudding, cut a little crumb from the middle, to fit enough filling inside. You can also just cut the cupcake into 2 halves and, spreading one part of the cream, cover the second. The recipe does not require much time, since the main components are bought ready-made. However, if desired You can bake cupcakes on your own. Share with friends: 
Time: 20 minutes Complexity: easy Quantity: 12 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.25 Art. cold whole milk
- 100 gr. dry mix for making vanilla pudding taste
- 1 tbsp. l vanilla extract
- 12 ready-made cupcakes baked from dry mix for muffins
- 1 tbsp. fat cream
- 350 gr dark chocolate chips
- 1/4 Art. sifted icing sugar
Recipes with similar ingredients: cupcake mix, milk, cream, dark chocolate, chocolate chips (granules), icing sugar, vanilla extract, vanilla pudding
Recipe preparation:
- Combine milk, dry pudding mix and vanilla extract in a large bowl. Beat the mass with a hand mixer for 2 minutes. or until thickened. Refrigerate for 15 minutes. With a spoon put the mixture in a pastry bag with a simple middle tip size. Fill the cupcakes with vanilla pudding. To do this, insert tip to the top of the cupcakes and squeeze 2 tbsp. l toppings in each.
- Heat the cream in a small thick-walled saucepan on medium fire until bubbles appear around the edge. Remove from the stove, pour chocolate pieces and beat until smooth. Or apply glaze using a spoon, or carefully pour it onto cupcakes, you can also dip the tops of the cupcakes into it. Deliver before delivery refrigerate for at least 1 hour. Sprinkle sugar powdery.
