why make this recipe
Boston Cream Pie Cupcakes bring the delightful taste of a classic dessert in a fun and easy-to-eat form. They are soft, fluffy, and filled with creamy vanilla pudding, all topped with a rich chocolate ganache. These cupcakes are perfect for parties, celebrations, or just a sweet treat at home. Making them is easier than you think, and they are sure to impress your family and friends!
how to make Boston Cream Pie Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup vanilla pudding
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- Gradually add the flour mixture and milk, starting and ending with flour. Mix until just combined.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Allow to cool.
- Remove the center of each cupcake and fill with vanilla pudding.
- For the ganache, heat the heavy cream until simmering. Stir in chocolate chips until smooth.
- Spoon ganache over each cupcake. Refrigerate for 30 minutes to set before serving.
how to serve Boston Cream Pie Cupcakes
Serve these cupcakes chilled or at room temperature. They can be enjoyed as a sweet dessert or an afternoon snack. If you want to impress your guests, garnish each cupcake with a sprinkle of chocolate shavings or a small dollop of whipped cream on the side.
how to store Boston Cream Pie Cupcakes
Store the cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days. Be sure to keep them in the fridge to keep the pudding and ganache from melting.
tips to make Boston Cream Pie Cupcakes
- Make sure your butter is at room temperature; this helps to achieve a light and fluffy texture.
- Don’t overmix the batter; mix until just combined for the best results.
- Use a small knife or a cupcake corer to create a clean hole for the pudding filling.
- Let the ganache cool for a few minutes before pouring over the cupcakes to avoid melting the pudding underneath.
variation
You can change the filling to chocolate pudding for a richer taste. Using different flavored pudding can also create a fun twist on the classic recipe. Try adding some fresh berries on top for a fruity addition!
FAQs
Q: Can I use store-bought pudding?
A: Yes, you can use store-bought vanilla pudding if you want to save time. Just make sure it’s chilled when you fill the cupcakes.
Q: How do I know when the cupcakes are done?
A: You can test if they are done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready.
Q: Can I freeze these cupcakes?
A: While the cupcakes can be frozen, it is best to freeze them without the filling and ganache. Thaw them in the fridge and add the filling and topping before serving.
