Boston Cream Pie Cupcakes

Introduction

Who doesn’t love Boston cream pie? It’s a beloved dessert made up of layers of soft vanilla cake, rich pastry cream, and decadent chocolate ganache. Now, imagine all of that deliciousness in a bite-sized, handheld form! Enter Boston Cream Pie Cupcakes. These individual cupcakes are filled with creamy vanilla pudding and topped with a smooth chocolate ganache, giving you the full Boston cream pie experience in every bite. Perfect for parties, special occasions, or just when you’re craving something sweet, these cupcakes are both elegant and easy to make. Let’s dive into the recipe and bring this classic dessert to life!

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup prepared vanilla pudding (store-bought or homemade)

For the Chocolate Ganache:

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

Optional Garnish:

• Whipped cream

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Preparation:

Step 1: Prepare the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

Step 2: Cream Butter and Sugar
In a separate large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, which should take about 3-4 minutes. This step is crucial as it helps create a tender, airy texture in the cupcakes.

Step 3: Add Eggs and Vanilla
Once the butter and sugar are well mixed, add in the eggs one at a time, beating after each addition until fully incorporated. Stir in the vanilla extract, which will enhance the flavor of the cupcakes.

Step 4: Combine Dry Ingredients with Milk
Now it’s time to mix the dry ingredients with the wet ingredients. Gradually alternate adding the flour mixture and milk to the butter mixture. Start with one-third of the flour mixture, then half of the milk, repeating until both have been fully incorporated, finishing with the flour mixture. Mix until just combined, being careful not to overmix, as this could make the cupcakes dense.

Step 5: Bake the Cupcakes
Divide the cupcake batter evenly into the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Once done, remove the cupcakes from the oven and allow them to cool completely on a wire rack before proceeding.

Step 6: Fill the Cupcakes with Vanilla Pudding
While the cupcakes are cooling, prepare the vanilla pudding if you haven’t already. Once the cupcakes have cooled, use a small knife or a cupcake corer to carefully cut out the center of each cupcake, creating a small hole without cutting through the bottom. Fill each hole with about a tablespoon of vanilla pudding. Replace the top of the cut-out piece to “seal” the pudding inside (it’s fine if it doesn’t fit perfectly).

Step 7: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat immediately (don’t let it boil) and pour the hot cream over the semi-sweet chocolate chips in a heat-safe bowl. Let it sit for about 2 minutes, then gently stir the mixture until the chocolate is fully melted and smooth.

Step 8: Drizzle Ganache Over the Cupcakes
Once the ganache is smooth and shiny, spoon or drizzle it over the top of each filled cupcake. Let the ganache set for 10-15 minutes, allowing it to harden slightly and create a glossy finish.

Step 9: Garnish and Serve
For an extra touch of indulgence, you can top the cupcakes with a dollop of whipped cream. Serve immediately or refrigerate until ready to enjoy. These cupcakes are best enjoyed slightly chilled or at room temperature.

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COOKING NOTE:
If you prefer, you can make the vanilla pudding from scratch instead of using store-bought. Homemade pudding has a richer taste and creamier texture, which will only enhance the overall flavor of the cupcakes. Also, if the ganache becomes too thick while cooling, simply warm it gently in the microwave for a few seconds to return it to a pourable consistency.

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Serving Suggestions:

These cupcakes are perfect as a standalone dessert, but you can serve them alongside a cup of coffee or a tall glass of cold milk for an even more delightful experience. They are great for birthday parties, potlucks, or even as a dessert after a nice dinner. Their portable size makes them easy to serve at gatherings, and they’re sure to be a hit with both kids and adults alike!

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Tips:

1. Cupcake Corer: If you want perfectly even holes for filling, a cupcake corer is a handy tool. However, a small knife or even a teaspoon works just fine.
2. Ganache Texture: For a thicker ganache, let it sit for a few extra minutes before drizzling over the cupcakes. If you prefer a thinner, more glaze-like consistency, drizzle the ganache immediately after stirring.
3. Storage: Store these cupcakes in an airtight container in the refrigerator for up to 3 days. If making ahead, it’s best to fill the cupcakes and prepare the ganache the day of serving for optimal freshness.
4. Extra Pudding: Don’t throw away the leftover centers of the cupcakes. You can mix them with extra pudding for a little side treat!

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Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

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Nutritional Information (per cupcake):

• Calories: 350
• Protein: 4g
• Sodium: 150mg
• Sugar: 25g

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Conclusion

Boston Cream Pie Cupcakes are a delightful fusion of the classic Boston cream pie, condensed into an easy-to-eat, individual-sized treat. These cupcakes offer the best of all worlds: a moist vanilla cake, creamy pudding filling, and rich chocolate ganache that satisfies every sweet craving. Whether for a special celebration or a casual gathering, these cupcakes will impress anyone who takes a bite. Plus, they’re so simple to make, you might find yourself whipping them up on repeat!

 

 

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