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Irresistible Boston Cream Pie Cupcakes

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These Irresistible Boston Cream Pie Cupcakes are the perfect treat for dessert lovers! Soft vanilla cupcakes are filled with creamy pudding and topped with a rich, glossy chocolate ganache for a decadent experience in every bite.

Ingredients

Scale
  1. For the Cupcakes:
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter (softened)
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk

    For the Filling:

    • 1 cup vanilla pudding (store-bought or homemade)

    For the Ganache:

    • 1 cup heavy cream
    • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Stir in the vanilla extract.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients and milk to the butter mixture, alternating between the two, starting and ending with the flour. Mix until just combined.
  • Bake Cupcakes: Divide the batter evenly into the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
  • Fill Cupcakes: Once cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
  • Make Ganache: In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and pour over the chocolate chips. Let it sit for 5 minutes before stirring until smooth.
  • Top Cupcakes: Spoon the ganache over each cupcake, allowing it to drip down the sides. Let it set before serving.
  • Garnish: For an extra special touch, add a dollop of whipped cream on top of each cupcake

Notes

  • For extra flavor, add a touch of vanilla or almond extract to the ganache.
  • Make sure the cupcakes are fully cooled before filling and topping with ganache to prevent melting.
  • These cupcakes can be made ahead and stored in the fridge for up to 3 days.

Nutrition

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