Description
These Boston Cream Pie Cupcakes combine moist vanilla cupcakes filled with creamy vanilla pudding and topped with a rich, glossy chocolate ganache. Inspired by the classic Boston Cream Pie dessert, these individual treats are perfect for gatherings or special occasions, offering a delightful balance of fluffy cake, luscious custard, and silky chocolate.
Ingredients
Scale
Cupcake Batter
- 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
Filling
- 1 cup vanilla pudding or custard (ready-made)
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy. This helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix gently until just combined to avoid overmixing which can make cupcakes dense.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool completely in the tin.
- Prepare Filling: Once cupcakes are cool, carefully cut a small circle out of the center of each cupcake to create a cavity. Fill each cavity generously with the ready-made vanilla pudding or custard.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let this sit for 5 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Top Cupcakes with Ganache: Spoon the chocolate ganache over each cupcake, allowing it to drip slightly down the sides for a beautiful finish. Let ganache set before serving, about 20-30 minutes at room temperature.
Notes
- Ensure cupcakes are completely cool before filling to prevent pudding from melting.
- Using ready-made vanilla pudding or custard saves time but homemade custard can be used for a richer filling.
- For a vegan version, substitute dairy ingredients with vegan alternatives and choose vegan chocolate chips.
- Ganache can be made ahead and refrigerated. Reheat gently before using.
- Make sure not to overmix the batter to keep cupcakes light and fluffy.
