*** Boston Creme Pie Cupcakes

8 CUPCAKE BATCH - If making a full 24, use measurements at the bottom in blue

Cupcakes

• 1/3 box (18.5oz box size) butter recipe yellow cake mix
• 1/3 cup water
• 1 3/4 Tbsp Butter, softened
• 1 egg

Cream Filling

• 1 oz by weight of French Vanilla instant pudding mix
• 1/3 cup half-and-half
• 1/3 cup heavy whipping cream
• 3/4 tsp vanilla extract
• 1 Tbsp + 1 tsp cup powdered sugar

Chocolate Ganache

• 1/3 cup heavy cream
• 1 Tbsp + 1 tsp cup light corn syrup
• 2.7 oz by weight semisweet chocolate, finely chopped
• 1/4 tsp vanilla extract
  

Cupcakes
Follow directions to make the boxed cake mix (remember to use the amounts of water, butter, and egg above if only making 1/3 of the box)

Cream Filling
Meanwhile, mix the pudding mix with the half-and-half in a medium bowl. In a stand mixer with the whisk attachment, combine the heavy cream, vanilla extract, and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place into a pastry bag with a large tip.

When the cupcakes are cool, use a finger to smush out a cavity in the center of each to hold the creme filling. Pipe the filling into each of the cupcakes.

Chocolate Ganache
Once the cupcakes have cooled and been filled (not before, as this part is time-sensitive) 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 hasn't completely melted, stir constantly over low heat until it has). Stir in the vanilla extract very gently until smooth. Cool the glaze until it is tepid and a spoonful drizzled back into the pan mounds slightly (so it doesn't run all over when you top the cupcakes. Check it every few minutes as it cools. You can do this in the fridge as long as you stir it every few minutes.

Lay down some wax paper or a silpat on the surface where you will cool the cupcake. The ganache will drip. Dip the tops of the cupcakes in the ganache, or spoon it over them, then leave them to cool.

Makes 8 cupcakes (see directions below for 24), 7 WW PointsPlus each.

NOTE: Using light margarine and fat-free half-and-half has no appreciable difference in point value.

The breakdown:

• Cupcakes: 67 points (58 with light margarine @ 40cal/Tbsp)
• Cream filling: 47 (42 with fat-free half-and-half)
• Ganache: 64

24 CUPCAKE BATCH
Cupcakes

• 1 (18.5oz) butter recipe yellow cake mix
• 1 cup water
• 1/3 cup Butter, softened
• 3 eggs

Cream Filling

• 1 (3oz) box French Vanilla instant pudding
• 1 cup half-and-half
• 1 cup heavy whipping cream
• 2 tsp vanilla extract
• 1/4 cup powdered sugar

Chocolate Ganache

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 oz by weight semisweet chocolate, finely chopped
• 1/2 tsp vanilla extract