Description
Delight in these Boston Cream Pie Cupcakes, a classic dessert reimagined in a convenient cupcake form. Featuring a tender vanilla-flavored cake base filled with creamy vanilla pudding and topped with rich chocolate ganache, these cupcakes offer all the flavors of the iconic Boston Cream Pie in every bite. Perfect for parties, gatherings, or an indulgent treat at home.
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
Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent, ensuring the cupcakes rise properly.
- Cream the Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, which creates a tender crumb texture. Then add the eggs one at a time, beating thoroughly after each addition, and mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir gently until just combined to avoid overmixing which can toughen the cupcakes.
- Bake: Divide the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely before proceeding.
- Prepare the Filling: Once cooled, cut a small circular hole in the center of each cupcake. Fill each cavity with vanilla pudding for a creamy surprise inside.
- Make the Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 5 minutes, then stir gently until the mixture is smooth and glossy.
- Assemble: Spoon the chocolate ganache evenly over each cupcake, allowing it to drip down the sides for an appealing finish. Let the ganache set before serving. Optionally, add a dollop of whipped cream on top for extra creaminess.
Notes
- For dairy-free options, substitute unsalted butter and milk with plant-based alternatives such as almond or oat milk, though texture and flavor may slightly differ.
- If gluten intolerant, use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.
- Ensure cupcakes are fully cooled before filling and icing to avoid melting the pudding or ganache.
- Use high-quality semi-sweet chocolate for the ganache for best flavor and texture.
- Store leftovers refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Boston Cream Pie, Cupcakes, Vanilla pudding filled cupcakes, Chocolate ganache topping, Classic American dessert
