Cream Filled Cupcakes (Print Version)
# Ingredients:
01 -
1 cup of semi-sweet chocolate chips.
02 -
1 cup of heavy cream.
03 -
2 full cups of vanilla pudding.
04 -
1/2 cup of unsalted butter, softened.
05 -
1/4 teaspoon of salt.
06 -
1 teaspoon of vanilla extract.
07 -
1/2 cup of sugar.
08 -
1 teaspoon of baking powder.
09 -
2 eggs, large.
10 -
1/2 cup of milk.
11 -
1 cup of plain, all-purpose flour.
# Instructions:
01 -
Set your oven to 350°F (175°C) and prep a muffin pan with liners.
02 -
Stir together salt, baking powder, and flour in a medium bowl. Put aside.
03 -
Use a big bowl to mix butter and sugar till fluffy. Toss in the eggs, one at a time, beating well. Blend in vanilla extract.
04 -
Add the dry ingredients in parts to the butter mix, alternating with milk. Start and finish with the dry mix. Stir gently till combined.
05 -
Spoon the batter evenly into the lined cupcake pan. Bake for 18-20 minutes, or until a toothpick comes out clean when checked. Let them cool fully.
06 -
Once they've cooled, make small holes in the middle of each cupcake and spoon in the pudding.
07 -
Warm heavy cream in a small pan until it starts bubbling at the edges. Take it off the heat and pour it over the chocolate chips. Wait 5 minutes, then stir till it's silky smooth.
08 -
Drizzle the ganache onto the cupcakes, letting it drip down a little. Wait for it to firm up before serving.
# Notes:
01 -
A sweet twist on the classic dessert you can eat in your hand!
02 -
Make sure the ganache is shiny and free of lumps before spreading it over the cupcakes.