Description
Indulge in these delightful Boston Cream Pie Cupcakes, a miniature version of the classic dessert. Moist vanilla cupcakes are filled with creamy pastry cream and topped with a rich chocolate ganache.
Ingredients
Scale
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Filling:
- 1 cup pastry cream or vanilla pudding
Ganache Topping:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla.
- Combine wet and dry ingredients: Alternate adding the flour mixture and milk to the butter mixture.
- Bake: Divide the batter among cupcake liners and bake for 18–20 minutes. Let cool.
- Fill cupcakes: Use a knife to remove the center of each cupcake and fill with pastry cream or pudding.
- Make ganache: Heat cream, pour over chocolate, and stir until smooth. Add corn syrup and vanilla.
- Top cupcakes: Spoon ganache over filled cupcakes and let set before serving.
Notes
- For a quicker version, use boxed yellow cake mix and instant vanilla pudding.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 20g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg