Description
These Boston Cream Pie Cupcakes are a fun and individual twist on the classic Boston Cream Pie. With a soft, buttery cupcake base, creamy vanilla pudding filling, and a rich chocolate ganache topping, these cupcakes deliver all the flavors of the beloved dessert in a portable, bite-sized form. Perfect for any occasion, these cupcakes are sure to impress!
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
For the Filling:
1 cup vanilla pudding (prepared)
For the Whipped Cream Topping:
½ cup heavy cream
1 tablespoon powdered sugar
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
Instructions
- For the Cupcakes:
Preheat the oven: Set the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. - Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the Filling and Topping:
Prepare the cupcakes: Once cooled, use a small knife to cut a cone shape out of the center of each cupcake. - Fill with vanilla pudding: Spoon or pipe the prepared vanilla pudding into the center of each cupcake, filling the hole.
- Make the whipped cream topping: In a small bowl, whip the heavy cream with powdered sugar until soft peaks form. Top each cupcake with a dollop of whipped cream.
- For the Chocolate Ganache:
Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the mixture is melted and smooth. - Drizzle the ganache: Drizzle the melted chocolate ganache over the filled cupcakes, allowing it to set before serving.
- Serve and Enjoy:
Let the chocolate ganache set for a few minutes, then serve and enjoy these indulgent cupcakes!
Notes
- Lighter Version: Substitute Greek yogurt for half of the butter in the cupcake batter to reduce fat and add some tang to the flavor.
- Almond Twist: Add a splash of almond extract to the batter for a subtle almond flavor that pairs beautifully with the vanilla pudding and chocolate.
- Chocolate Lovers: For an even richer flavor, fill the cupcakes with chocolate pudding instead of vanilla for an extra chocolate boost.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
