Description
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
- 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
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg