If you’re craving a sweet treat that’s both elegant and irresistible, look no further than these Boston Cream Pie Cupcakes. Combining the classic flavors of a Boston cream pie into a convenient cupcake form, these delights are perfect for any occasion, from birthdays to casual gatherings.
Ingredients:
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 cup vanilla pudding or custard (ready-made)
1/2 cup milk
1 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will ensure your cupcakes bake evenly and are easy to remove once they’re done.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. This helps to evenly distribute the leavening agents and ensures a light, fluffy cupcake.
Cream Butter and Sugar:
In a large bowl, beat the 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 for a touch of warmth and sweetness.
Combine Ingredients:
Gradually add the flour mixture and milk to the butter mixture, alternating between the two and starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can lead to dense cupcakes.
Bake Cupcakes:
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Fill Cupcakes:
Once cooled, cut a small circle out of the center of each cupcake and fill with vanilla pudding. This adds a delicious creamy center reminiscent of the classic Boston cream pie filling.
Prepare Ganache:
Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for 5 minutes, then stir until smooth and glossy to create a rich ganache.
Top Cupcakes:
Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides for a decadent finish. Let the ganache set before serving to ensure it has the perfect texture.
Serving Tips:
Presentation: For a beautiful presentation, arrange the cupcakes on a decorative plate or cake stand. A dusting of powdered sugar or a sprinkle of cocoa powder can add an extra touch of elegance.
Temperature: These cupcakes are delicious at room temperature. Allow them to sit out for about 15 minutes after refrigeration to bring them to the ideal serving temperature.
Pairings: Boston Cream Pie Cupcakes pair wonderfully with a hot cup of coffee or tea. They also complement a glass of milk or a light fruit salad for a balanced treat.
Garnishes: Consider adding a few fresh berries or a mint leaf on top of each cupcake for a fresh and colorful garnish.
Storage Tips:
Refrigeration: Store the cupcakes in an airtight container in the refrigerator if you’re not serving them immediately. The pudding filling and ganache will stay fresh for about 3-4 days.
Freezing: If you need to store them for a longer period, these cupcakes can be frozen. Place them in a single layer in an airtight container or wrap them individually in plastic wrap. They can be frozen for up to 2-3 months. To thaw, remove from the freezer and let them sit at room temperature for a few hours.
Avoid Overstuffing: When storing, make sure the cupcakes are not stacked or packed too tightly to avoid damaging the ganache or the pudding filling.
Related Recipes:
FAQs:
Can I use homemade vanilla pudding instead of store-bought?
Yes, you can use homemade vanilla pudding if you prefer. Just make sure it’s completely cooled before using it to fill the cupcakes. Homemade pudding can add a personal touch and enhance the flavor of the cupcakes.
How can I prevent the ganache from cracking when it sets?
To avoid cracking ganache, ensure it’s not too thick when you pour it over the cupcakes. If your ganache is too thick, gently reheat it with a bit more cream until it reaches a smooth, pourable consistency. Additionally, let it set at room temperature rather than refrigerating it to avoid rapid temperature changes.
Can I make the cupcakes ahead of time?
Absolutely! You can bake and fill the cupcakes up to 2 days in advance. Store them in an airtight container in the refrigerator. Add the ganache just before serving to keep it fresh and glossy.
How should I store leftover cupcakes?
Leftover cupcakes should be stored in an airtight container in the refrigerator to keep the pudding filling and ganache fresh. They will stay good for about 3-4 days. If you need to keep them for a longer period, you can freeze them as described in the storage tips. Just remember to thaw them at room temperature before serving.
Conclusion:
These Boston Cream Pie Cupcakes are a delightful fusion of flavors and textures. The soft vanilla cupcake, creamy pudding center, and luscious chocolate ganache come together to create a treat that’s sure to impress. Whether you’re baking for a special occasion or just because, these cupcakes are a fantastic choice!
📖 Recipe:
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Boston Cream Pie Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Treat yourself to a delightful twist on a classic dessert with these Boston Cream Pie Cupcakes. Each cupcake features a soft vanilla base filled with creamy vanilla pudding and topped with a rich chocolate ganache. Perfect for any celebration or as a sweet everyday indulgence!
Ingredients
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
1 cup vanilla pudding or custard (ready-made)
1 cup heavy cream
1 cup semi-sweet chocolate chips
Instructions
- Prepare the Oven and Muffin Tin: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Bake Cupcakes: Divide batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Fill Cupcakes: Once cooled, cut a small circle out of the center of each cupcake. Fill with vanilla pudding.
- Prepare Ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
- Top Cupcakes: Spoon chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
Notes
For a homemade vanilla pudding, make sure it’s completely cooled before using it to fill the cupcakes.
If the ganache is too thick, gently reheat it with a bit more cream until it reaches a smooth, pourable consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 350 kcal per cupcake
