Boston Cream Pie Cupcakes 🧁
Ingredients:
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:
1 cup prepared vanilla pudding or vanilla custard
For the Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
Once cooled, use a knife or piping tip to carve out a small center in each cupcake. Fill with about 1 tablespoon of vanilla pudding or custard.
For the ganache, heat heavy cream in a saucepan just until it begins to simmer. Remove from heat and pour over chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth.
Spoon or dip the tops of the cupcakes with the ganache. Allow to set before serving.
Prep Time: 25 minutes | Bake Time: 20 minutes | Total Time: 45 minutes
Kcal: 295 kcal | Servings: 12 cupcakes
Tips:
Let the cupcakes cool fully before filling to prevent melting the custard.
Chill the ganache briefly if it's too runny—then spoon it on for a glossy finish.
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