Description
A delightful twist on the classic dessert, these moist cupcakes are filled with rich vanilla pudding and topped with smooth chocolate ganache.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). 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 it’s light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and milk to the batter, starting and ending with the flour. Mix until everything is combined.
- Divide the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool.
- Once cooled, cut a small circle in the center of each cupcake and fill with vanilla pudding.
- In a small saucepan, heat the heavy cream until it simmers. Pour it over the chocolate chips and let it sit for 5 minutes. Stir until it’s smooth.
- Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
- For extra creaminess, add a dollop of whipped cream on top!
Notes
Store in an airtight container in the fridge for 3-4 days. Bake and fill ahead of time, adding ganache before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: cupcakes, dessert, Boston cream pie, chocolate ganache, vanilla pudding