Preheat oven to 350 degrees/F. Line a muffin tin with liners or lightly grease.
Using an electric mixer, beat together the butter and sugar until it is fluffy.
Add the eggs, one at a time, mixing well after each addition, scraping the sides of the bowl.
Add the vanilla.
In a medium bowl, sift the flour, baking powder and salt together.
Add the flour to the butter mixture, alternating with the buttermilk, starting and ending with flour. After each addition, mix well and scrape the sides of the bowl.
Divide batter amongst a muffin tin pan. Will make approximately 18 cupcakes depending on how full you fill each cup.
Bake for approximately 16-18 minutes or until a tester inserted in the middle of the cupcake comes out clean.
Remove from pan and let cool on a wire rack.
While cupcakes cool, prepare the vanilla pudding using half the amount of milk as stated on the box, in this case it was 1 cup of milk. This will make a thicker, more custard-like filling. Set pudding aside.
Once the cupcakes are cool, use a cupcake corer or a sharp knife to remove the centre of the cupcake. Alternatively, you could cut the cupcakes in half, and spread the pudding between the top and bottom halves of the cupcakes.
If choosing to fill the centre core, use a pastry bag to pipe the pudding into the hole in the centre of the cupcake.
For the ganache topping, heat cream on medium-low heat until bubbles begin to form at the side of the pot. While the cream comes up to temperature, finely chop the chocolate into very small pieces- smaller than chip size. Place chocolate in a heat-safe bowl. Add the heated cream to the chocolate and give the chocolate a single stir to distribute the cream throughout the chocolate. Then let the mixture sit for approximately 5 minutes without stirring. After 5 minutes have elapsed, stir to combine the melted chocolate and cream.
Using a spoon, piping bag or squeeze bottle, pour the ganache over the tops of the cupcakes and let it drip down the side for the classic Boston Cream Pie look.
Store in the fridge until ready to serve.
Originally Submitted
10/8/2012
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