Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes combine soft, fluffy vanilla cupcakes filled with creamy vanilla pudding and topped with rich chocolate ganache, perfect for parties or a sweet treat at home.
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature Ensure butter is at room temperature for best results.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the filling and topping
- 1 cup vanilla pudding Can use store-bought vanilla pudding if desired.
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- 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.
Filling and Topping
- 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.
Notes
Store cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days. Consider garnishing with chocolate shavings or a dollop of whipped cream for serving.