Introduction
Dive into dessert heaven with these irresistible Boston Cream Pie Cupcakes! A delightful twist on the classic treat, these cupcakes feature a moist, fluffy base filled with creamy vanilla pudding and topped with a smooth, rich chocolate ganache. They’re the perfect indulgence for any sweet tooth!
Detailed Ingredients with measures
- For the Cupcakes:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- For the Filling:
- 1 cup vanilla pudding
- For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Preparation Time
- Prep Time 15 minutes
- Cook Time 18-20 minutes
- Total Time 35-40 minutes
- Yield 12 cupcakes
Directions
1. Prep Time! Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy cleanup.
2. Mix it Up: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Creamy Delight: In a large mixing bowl, cream room-temp butter and sugar until they’re light and fluffy. Add eggs one at a time, beating well. Stir in vanilla for extra pizzazz.
4. Blend It Good: Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined—don’t overdo it!
5. Bake Those Beauties: Distribute batter evenly into cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
6. Pudding Time: Cut a small circle from the top of each cooled cupcake. Fill the center with a generous spoonful of vanilla pudding.
7. Ganache Glam: Heat the heavy cream in a saucepan until it simmers. Pour over chocolate chips, let sit for five minutes, then stir until smooth and glossy.
8. Finish with Flair: Spoon ganache over each cupcake, letting it cascade over the sides. Allow to set before serving.
Enjoy baking and sharing these delectable delights with friends—or savor them all to yourself, no judgment here!
Detailed Directions and Instructions
Prep Time!
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy cleanup.
Mix it Up:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Creamy Delight:
In a large mixing bowl, cream room-temp butter and sugar until they’re light and fluffy. Add eggs one at a time, beating well. Stir in vanilla for extra pizzazz.
Blend It Good:
Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined—don’t overdo it!
Bake Those Beauties:
Distribute batter evenly into cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
Pudding Time:
Cut a small circle from the top of each cooled cupcake. Fill the center with a generous spoonful of vanilla pudding.
Ganache Glam:
Heat the heavy cream in a saucepan until it simmers. Pour over chocolate chips, let sit for five minutes, then stir until smooth and glossy.
Finish with Flair:
Spoon ganache over each cupcake, letting it cascade over the sides. Allow to set before serving.
Notes
Nutritional Information:
Approximately 350 calories per cupcake.
Personal Preference:
Feel free to adjust the sweetness of the vanilla pudding or use a store-bought option for convenience.
Storage:
These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion:
For extra indulgence, consider adding whipped cream or fresh berries on top before serving.
Cook techniques
Measuring Ingredients Accurately
To achieve the best results, use a kitchen scale for dry ingredients and liquid measuring cups for liquids. This ensures the correct ratios in your recipe.
Creaming Butter and Sugar
Properly cream the butter and sugar until light and fluffy. This incorporation of air helps create a lighter cupcake texture.
Folding in Ingredients
When adding dry ingredients and milk, mix gently to avoid over-developing the gluten, which can lead to dense cupcakes.
Checking for Doneness
Use a toothpick inserted into the center of the cupcakes to check if they are done. It should come out clean or with a few moist crumbs.
Filling Cupcakes
Use a small knife or cupcake corer to cut the tops of the cupcakes carefully, allowing for an even fill of the vanilla pudding.
Making Ganache
Heat the heavy cream just until it simmers before pouring it over the chocolate chips. Let it sit before stirring to ensure a smooth texture.
FAQ
Can I use a different flavor of pudding?
Yes, feel free to experiment with chocolate or butterscotch pudding for a unique twist on the filling.
How do I store the cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before adding the ganache. Wrap them tightly and store for up to 3 months. Thaw in the refrigerator before serving.
What can I use instead of heavy cream for the ganache?
You can substitute heavy cream with coconut cream or half-and-half, but the texture may vary slightly.
Is there a way to make these cupcakes gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend designed for baking, ensuring the measurements are adjusted accordingly.
Conclusion
Enjoy creating these indulgent Boston Cream Pie Cupcakes, perfect for sharing or treating yourself. The combination of moist cake, creamy pudding, and rich ganache makes for a delightful dessert experience.
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