Marbled Boston Creme Cupcakes
- 1 Fudge Marble Cake Mix (I used Duncan Hines)
- 1 1/4 cups milk
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (3.4-oz) box instant vanilla pudding mix
- Chocolate Glaze (recipe follows)
Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
Mix cake mix, milk, oil and eggs in mixing bowl for 2 minutes.
Measure 1 cup of batter into small bowl and set aside. Divide rest of batter between the 24 cups.
Blend cocoa (from envelope) into small bowl of batter and mix well. Divide the batter into the 24 cups. Swirl with knife.
Bake for 20 minutes.
Make pudding as directed on package and set aside.
Fill piping bag with pudding and fill each cupcake in the center.
Make chocolate glaze and then dip cupcake upside down into the glaze and return right side up onto your cooling rack. Refrigerate. If glaze starts to get to thick, reheat it a little which makes it easier to dip. (I did everything in the microwave)
- 4 oz. bittersweet chocolate, melted (dark chocolate)
- 1/3 cup heavy cream, hot
- 2 tablespoons light corn syrup
- 1/4 teaspoon vanilla extract
- Pinch salt
Whisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes (I didn’t do this for the cupcakes). Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes.
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