Cut the cupcakes in half. Mix the vanilla pudding, cream, and milk together in a kitchen aid. refrigerate for 10 minutes. Add the cream filling in between the sliced cupcakes. In the meantime, melt the chololate chips, corn syrup, butter, and vanilla extract in a double boiler. Stir until melted and smooth. Add on top of the cream filled cupcakes. Enjoy!
I had a whole bunch of left over cupcakes that I just couldn't let go to waste so I tried to think of a fun way to eat them. So I came up with an idea to make a mini boston cream pie. I have a favorite cream filling that I use for eclairs, so I used that on the cream filling for this. I also have a good chocolate glaze recipe that I thought would be perfect for this. So I put 'em all together and this is what I came up with! Amazing..I must say!