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–+ servings

Boston Cream Cupcakes

Delight in these irresistible Boston Cream Cupcakes, a mini version of the classic pie with creamy vanilla pudding and rich chocolate ganache. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup vanilla pudding
  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake mold

Method
 

  1. Preheat your oven to 350F (175C) and line a cupcake mold with capsules.
  2. In a mixing bowl, combine flour, baking powder, and salt; whisk until well mixed.
  3. In another bowl, beat butter and sugar until light and fluffy, then add eggs one by one, mixing after each addition, and stir in vanilla extract.
  4. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour; mix until just combined.
  5. Fill cupcake molds up to 2/3 capacity and bake for 18-20 minutes or until a toothpick comes out clean; let cool completely.
  6. Cut a small hole in the center of each cooled cupcake and fill with vanilla pudding.
  7. Heat heavy cream until boiling and pour over chocolate chips; let sit for 5 minutes before stirring to form ganache.
  8. Decorate the tops of the cupcakes with the ganache, letting it drip down the sides.

Nutrition

Calories: 220kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 65mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 45mgIron: 1mg

Notes

For a healthier twist, use whole wheat flour and margarine instead of unsalted butter. Consider incorporating flax eggs for a vegan option.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze unfilled cupcakes for up to a month.
Elevate flavors with high-quality vanilla extract and consider a sprinkle of sea salt on the ganache for an extra touch of flavor.
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