Description
These Boston Cream Pie Cupcakes feature a moist vanilla cupcake base filled with creamy vanilla pudding and topped with a rich, smooth chocolate ganache. Inspired by the classic Boston cream pie dessert, these cupcakes combine fluffy cake, luscious cream filling, and decadent chocolate to create an indulgent treat perfect for any occasion.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Filling and Topping
- 1 cup vanilla pudding
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy, creating a smooth base for the batter. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the dry ingredients and milk to the butter mixture, mixing gently just until combined to maintain a tender crumb.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool the cupcakes completely before filling.
- Fill Cupcakes: Carefully cut a small center out of each cooled cupcake and fill the hollow with creamy vanilla pudding to replicate the classic creamy filling of Boston cream pie.
- Make Ganache: Heat the heavy cream until just simmering, then pour it over the semi-sweet chocolate chips. Let sit for 5 minutes before stirring until the ganache is smooth and glossy.
- Top and Set: Spoon the chocolate ganache generously over each filled cupcake, allowing it to set and harden slightly before serving for a perfect finish.
Notes
- Ensure cupcakes are completely cool before filling to prevent pudding from melting.
- You can prepare the ganache ahead of time and refrigerate; gently reheat before spooning over cupcakes.
- For a lighter option, substitute heavy cream with half-and-half, though ganache will be less rich.
- Use high-quality vanilla pudding and chocolate for best flavor.
- Store cupcakes in the refrigerator due to the cream filling and ganache, best consumed within 3 days.
