Miniature Delight: Boston Cream Pie Cupcakes
Recipe
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
2 tablespoons powdered sugar
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
For the filling, in a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until smooth and melted. Let it cool slightly before filling the cupcakes.
Cut a small hole in the center of each cupcake and fill with the chocolate ganache.
For the topping, dust the cupcakes with powdered sugar.
Serve and enjoy your irresistible Boston Cream Pie Cupcakes!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 cupcakes