Description
Boston Cream Pie Cupcakes are the ultimate dessert mash-up, combining the flavors of the classic Boston Cream Pie in a fun, portable format. With moist vanilla cupcakes, a luscious vanilla pudding filling, and a rich chocolate ganache topping, these cupcakes are perfect for parties, family gatherings, or just because! Easy to follow and incredibly delicious, this recipe will quickly become a favorite.
Ingredients
Scale
For the Cupcakes:
- 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
For the Filling:
- 2 cups vanilla pudding
For the Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
For the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For the Filling:
- Once the cupcakes are cool, use a small knife or cupcake corer to hollow out the centers.
- Spoon or pipe vanilla pudding into the hollowed-out centers of the cupcakes.
For the Ganache:
- Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Spoon the ganache over each filled cupcake, allowing it to drip down the sides. Let the ganache set before serving.
Notes
- Storage: Store cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Add filling and ganache after thawing.
- Variations: Use flavored pudding (chocolate, coconut, or banana) for a twist. Add sprinkles or white chocolate drizzle for decoration.
- Dairy-Free Option: Substitute plant-based butter, non-dairy milk, and coconut cream in place of heavy cream.
- Prep Time: 20
- Cook Time: 20