Delicious Homemade Boston Cream Pie Cupcakes
A delightful twist on the classic Boston cream pie, these cupcakes feature a moist vanilla base, creamy filling, and glossy chocolate ganache.
Equipment
- Cupcake Pan
- Mixing Bowl
- Piping Bag
- Saucepan
Ingredients
Dry Ingredients
- 1.5 cups All-Purpose Flour Provides structure and texture.
- 1 cup Granulated Sugar Sweetens and adds moisture.
- 2 teaspoons Baking Powder Leavening agent for light texture.
- 0.5 teaspoon Salt Enhances flavors.
Wet Ingredients
- 0.33 cup Unsalted Butter Softened for easy mixing.
- 2 large Eggs Bind ingredients and add moisture.
- 0.5 cup Whole Milk Keeps batter moist.
Filling
- 1 package Instant Vanilla Pudding Mix Adds creamy filling.
- 1 cup Milk (for filling) Used to prepare pudding mix.
Ganache Topping
- 1 cup Semi-Sweet Chocolate Chips For ganache topping.
- 0.5 cup Heavy Cream Adds richness to ganache.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cream the softened butter in a separate bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the milk until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the vanilla filling by whisking pudding mix with 1 cup of milk over medium heat until thickened.
- Once cooled, create a hole in the center of each cupcake and pipe in the filling.
- For the ganache, heat heavy cream until simmering and pour over chocolate chips. Whisk until smooth.
- Drizzle ganache over the filled cupcakes and let set before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.