Boston Creamme Cupcakes

1 (3.4 oz) box Vanilla instant pudding

1 1/2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 cup milk

1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as 

a filling for a fruit tart or other pastry calling for cream filling such as 

cream puffs.)

1.Make cupcakes/cake according to directions on box. Use your 

favorite yellow cake, ours is Duncan Hines. Let cool.

2. Mix together pudding, cream, powdered sugar, milk, and sour cream. 

Beat on medium speed until stuff peaks form. For cupcakes, cut each 

cupcake in half and add a dollop of filling. Put top back on cupcake 

and frost with ganache. I am making it as a whole cake, so the entire 

filling is going over one layer and the second layer of cake will be 

covered in the ganache

Ganache:

1 cup heavy whipping cream

12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, 

pour over chocolate in a mixing bowl. Stir to mix together. Let cool 

slightly.

Keep in refrigerator until ready to serve.

RECIPE courtesy of www.siixsistersstuff.com — with Lisa Murphy 

Hill and Robin Owens DeLuca.