Easy Boston Cream Cupcakes Recipe
A delightful Boston Cream Pie transformed into easy-to-make cupcakes.
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Servings:
Calories: 120kcal
Ingredients
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.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg