Description
Delightful cupcakes inspired by the classic Boston Cream Pie, filled with creamy vanilla pudding and topped with rich chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup vanilla pudding
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry mixture and milk to the wet ingredients, alternating and mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- Core the center of each cooled cupcake and fill with vanilla pudding.
- Heat the heavy cream in a saucepan until it begins to simmer.
- Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Drizzle the ganache over the filled cupcakes and allow it to set.
- Optionally, top with whipped cream before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Freeze without ganache for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Boston Cream Cupcakes, dessert, chocolate ganache, vanilla pudding, easy baking