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Boston Cream Pie Cupcakes

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These Boston Cream Pie Cupcakes bring a classic dessert to bite-sized bliss. Each one features soft vanilla cake, a creamy vanilla pudding filling, and a silky chocolate ganache topping—turning a traditional favorite into a modern, mini indulgence.

  • Author: Chef Sarah
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

1¼ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

½ cup milk

1 teaspoon vanilla extract

1 package instant vanilla pudding mix (prepare with 2 cups cold milk)

½ cup heavy cream

½ cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, and vanilla extract. Beat until the batter is smooth and evenly combined.
  4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  5. Bake for 18–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
  6. While the cupcakes cool, prepare the vanilla pudding according to the package directions using 2 cups of cold milk. Let it set in the refrigerator.
  7. Once the cupcakes are cool, cut a small circle from the top of each cupcake and remove a bit of the center. Fill each with a spoonful of the prepared pudding, then replace the top.
  8. For the ganache, heat the heavy cream until it starts to simmer. Pour it over the chocolate chips in a bowl and let sit for 1–2 minutes. Stir until smooth and glossy.
  9. Spoon or drizzle the ganache over the tops of the filled cupcakes. Let it set before serving.

Notes

  • Add a pinch of espresso powder to the ganache for a deeper chocolate flavor.
  • For a richer base, use chocolate cupcake batter.
  • Substitute homemade pastry cream for the pudding for a more traditional touch.
  • Store in the fridge but let cupcakes come to room temperature before serving for the best texture.
  • Use a piping bag for neater filling and presentation.

Find it online: https://cookingwithsarah.com/boston-cream-pie-cupcakes/