Boston Cream Pie Cupcakes (Print Version)
Moist vanilla cupcakes with creamy pudding and chocolate ganache topping for a classic handheld indulgence.
# Ingredients You'll Need:
→ Cupcake Batter
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, at room temperature
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup milk
→ Filling and Topping
09 -
2 cups vanilla pudding
10 -
1 cup heavy cream
11 -
1 cup semi-sweet chocolate chips
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
03 -
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
04 -
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
05 -
Divide the batter evenly among liners and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
06 -
Cut a small circle from the center of each cooled cupcake and fill with vanilla pudding.
07 -
Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes then stir until smooth.
08 -
Spoon ganache over each cupcake, allowing it to drip down the sides. Let it set before serving.
# Extra Tips & Details:
01 -
Ensure ganache is smooth and glossy before topping the cupcakes for best appearance and texture.