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Easy Boston Cream Cupcakes Recipe
A delightful Boston Cream Pie transformed into easy-to-make cupcakes.
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Prep Time:
20
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
38
minutes
minutes
Servings:
12
Calories:
120
kcal
Ingredients
1x
2x
3x
Main Ingredients
▢
1.5
cups
all-purpose flour
▢
1
cup
granulated sugar
▢
1.5
teaspoons
baking powder
▢
0.5
teaspoon
salt
▢
0.5
cup
unsalted butter
softened
▢
0.5
cup
milk
whole milk preferred
▢
2
teaspoons
vanilla extract
▢
3
large eggs
▢
2
cups
vanilla pudding
prepared
▢
1
cup
semisweet chocolate chips
▢
0.5
cup
heavy cream
Instructions
Preparation Steps
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, mix together flour, sugar, baking powder, and salt.
Add butter, milk, vanilla extract, and eggs. Beat with an electric mixer until smooth.
Divide the batter evenly into the prepared muffin tin. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow cupcakes to cool completely. Cut a small circle out of the top of each cupcake and remove the core.
Fill each cupcake with vanilla pudding and replace the tops.
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in chocolate chips until smooth.
Spoon the chocolate ganache over each cupcake. Allow to set before serving.
Notes
For best results, allow the cupcakes to refrigerate for at least 30 minutes before serving to set the ganache.