Name: Irresistible Boston Cream Pie Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; 2 cups vanilla pudding; 1 cup heavy cream; 1 cup semi-sweet chocolate chips; Gluten-Free: Use gluten-free all-purpose flour.; Dairy-Free: Substitute butter with margarine and use almond milk.

Can I make these cupcakes ahead of time?

Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Wet and Dry: 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 the 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 and fill with vanilla pudding.
Prepare Ganache: In a small saucepan, heat heavy cream 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 with Ganache: Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.

Yes, you can prepare these cupcakes a day or two in advance. Store them in an airtight container at room temperature to keep them fresh. If you need to store them for longer, refrigerate them for up to 5 days or freeze them for up to 2 months. Just be sure to let them come to room temperature before serving for the best flavor and texture.

Can I use a different type of filling?

Absolutely! While this recipe uses vanilla pudding, you can experiment with other fillings like chocolate pudding, lemon curd, or even fruit preserves. Just ensure the filling is thick enough to hold its shape inside the cupcake.

What can I substitute for heavy cream in the ganache?

If you need a substitute for heavy cream in the ganache, you can use half-and-half or whole milk mixed with a little butter to achieve a similar consistency. For a dairy-free option, try coconut cream or almond milk with a bit of coconut oil.

How can I make these cupcakes gluten-free or dairy-free?

To make gluten-free cupcakes, use a gluten-free all-purpose flour blend. For a dairy-free version, replace the unsalted butter with margarine or a dairy-free butter substitute, and use almond milk or another dairy-free milk in place of regular milk. Additionally, ensure that your vanilla pudding and chocolate chips are dairy-free if needed.