Vanilla Bean Baby Cake Mix to Make Boston Cream Pie Cupcakes
These are big boy cupcakes—though your kids will love them too.
You can also make a layer cake with this mix.
They're made like a Boston Cream Pie: yellow cake, Bavarian cream, and fudgy topping.
1. Use a Vanilla Bean Baby Cakes Mix for the cupcakes. This is a cream cake mix, denser than a store mix so that it will balance better with the filling and the fudge topping.
2. Fill the cupcakes with prepackaged Bavarian cream in a dispenser pack. Clip a 1/4-inch corner off the bag, insert the open corner to the center of each cupcake and squeeze. (See the image.) Each two-pound pack will fill 50 cupcakes.
3. Heat a tub of fudge frosting to a drizzling consistency and then dip each cupcake in the frosting. You can use our premade frosting (comes in a large two-pound tub) or the recipe below.
That's all there is to it.
The Frosting (Chocolate Ganache)
For Boston Cream Pies, you want the ganache thin enough to drizzle down the sides but thick enough to pile up a little. You can let the ganache cool in the refrigerator and then beat it with a hand-held electric mixer until it is soft and smooth and frosting-like. This puts more and thicker frosting on the cupcake. Another option is to double dip the cupcakes in the warm ganache. This makes them look a little prettier but it won’t be as thick.
1 cup heavy cream
1 teaspoon vanilla
8 ounces chocolate wafers or equal
4 tablespoons butter
Bring the cream just to the boiling point.
Remove from the heat and add the vanilla. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches a desired thick consistency.
You can heat it or cool it as needed to get a thicker or thinner coating.
About the cake mix: The vanilla bean cake mix is made with real ground vanilla beans. It's denser, has more substance, than the airy box cake mixes you find in the grocery store. With more substance, it balances better with the richness of the filling and the sweetness of the frosting.
About the Bavarian cream: You will use less than half the Bavarian cream. Fold the open corner over and secure it with a paper clip. Use the remainder within six months for more cupcakes, crepes, stuff French toast, as a topping on desserts, between layers on a cake and more.