Introduction
Get ready to indulge in these irresistible Boston Cream Pie Cupcakes, a fun twist on a classic favorite! With creamy vanilla pudding and rich chocolate ganache, every bite is a heavenly delight. Perfect for any occasion or a sweet treat just because!
Detailed Ingredients
- For the Cupcakes:
- 1/2 cup unsalted butter, room temp
- 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
- 20 minutes
- Total Time
- 35 minutes
- Yield
- 12 cupcakes
Directions
1. Prep Time! Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 🧁
2. Mix it Up: In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, beat butter and sugar until smooth and fluffy (about 3-5 mins).
3. Add the Good Stuff: Mix in eggs one at a time. Pour in vanilla extract and combine. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
4. Bake to Perfection: Divide batter evenly into prepared liners, filling each two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
5. Fill ‘Em Up: Once cupcakes are cool, cut a small circle out of the center of each cupcake and fill with a spoonful of vanilla pudding.
6. Ganache Goodness: Heat heavy cream in a saucepan until it simmers. Pour over chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.
7. Finish with Flair: Drizzle chocolate ganache over each filled cupcake, letting it cascade down the sides. Top with a dollop of whipped cream if desired.
8. Serve & Enjoy: Enjoy the ooey-gooey chocolatey and creamy delight! 🎂🍫
Nutritional Info
Approx. 350 kcal per cupcake.
Detailed Directions and Instructions
Prep Time!
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix it Up:
In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, beat butter and sugar until smooth and fluffy (about 3-5 minutes).
Add the Good Stuff:
Mix in eggs one at a time. Pour in vanilla extract and combine. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
Bake to Perfection:
Divide batter evenly into prepared liners, filling each two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
Fill ‘Em Up:
Once cupcakes are cool, cut a small circle out of the center of each cupcake and fill with a spoonful of vanilla pudding.
Ganache Goodness:
Heat heavy cream in a saucepan until it simmers. Pour over chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.
Finish with Flair:
Drizzle chocolate ganache over each filled cupcake, letting it cascade down the sides. Top with a dollop of whipped cream if desired.
Serve & Enjoy:
Enjoy the ooey-gooey chocolatey and creamy delight!
Notes
Storage:
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion:
These cupcakes are perfect for birthday parties, celebrations, or just a delightful weekend treat.
Vanilla Pudding:
You can use store-bought vanilla pudding or homemade for even more flavor.
Chocolate Ganache:
For a thicker ganache, use less heavy cream; for a thinner ganache, use more cream. You can also add a splash of vanilla extract for extra flavor.
Cook Techniques
Mixing Techniques
To achieve a fluffy texture for your cupcakes, cream the butter and sugar together until light and airy. This process incorporates air into the batter, resulting in a tender crumb.
Filling the Cupcakes
When creating the filling, use a small circle cutter or a knife to carefully cut open the center of the cooled cupcakes. This will allow you to fill them without compromising the structure.
Making Ganache
For a glossy ganache, heat the heavy cream until it simmers, then pour it over chocolate chips. Let it sit for a few minutes before stirring to combine, ensuring a smooth texture.
Drizzling Technique
When drizzling ganache over the cupcakes, use a spoon or a piping bag to control the flow, allowing the chocolate to cascade artfully down the sides for a beautiful presentation.
FAQ
Can I use store-bought vanilla pudding instead of making my own?
Yes, store-bought vanilla pudding works perfectly for filling the cupcakes and saves time.
How do I store leftover 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 taste.
Can I freeze these cupcakes?
Yes, you can freeze the unfilled cupcakes for up to 2 months. Make sure to wrap them tightly in plastic wrap and aluminum foil.
Can I substitute the flour with gluten-free flour?
Yes, you can use a 1:1 gluten-free all-purpose flour blend as a substitute for regular flour.
Conclusion
These Boston Cream Pie Cupcakes are a delightful twist on a classic dessert, bringing together the flavors of vanilla pudding and chocolate ganache in every bite.
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