Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. Moist vanilla cupcakes serve as the base, with a creamy vanilla pudding filling that mimics the traditional pie's center. Topped with a rich and glossy chocolate ganache, these cupcakes offer all the flavors of a Boston Cream Pie in a convenient, handheld form. Perfect for parties, gatherings, or simply indulging your sweet tooth, these cupcakes are sure to impress with their combination of textures and flavors.

These Boston Cream Pie Cupcakes offer a delightful twist on the classic dessert. Imagine moist vanilla cupcakes filled with creamy vanilla pudding and topped with a decadent chocolate ganache. This recipe transforms the beloved Boston Cream Pie into a convenient, handheld treat perfect for any occasion.

INGREDIENTS

• All-purpose flour: 1 cup, providing structure to the cupcakes.
• Baking powder: 1 teaspoon, for leavening and fluffiness.
• Salt: 1/4 teaspoon, to enhance flavor.
• Unsalted butter: 1/2 cup, room temperature, for richness.
• Granulated sugar: 1/2 cup, for sweetness.
• Large eggs: 2, for binding and structure.
• Vanilla extract: 1 teaspoon, for flavor.
• Milk: 1/2 cup, to moisten the batter.
• Vanilla pudding: 2 cups, for the creamy filling.
• Heavy cream: 1 cup, for the ganache.
• Semi-sweet chocolate chips: 1 cup, to create the rich ganache.

INSTRUCTIONS

Step 1:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3:

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Step 4:

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Step 5:

Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Step 6:

Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.

Step 7:

In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.

Step 8:

Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.

Serving and Storage Tips

• Serve these cupcakes at room temperature to fully enjoy the creamy filling and soft ganache.
• Store in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.

Helpful Notes

• You can use instant vanilla pudding for a quicker option or homemade pudding for a more decadent filling.
• For an extra touch, sprinkle some finely chopped nuts or chocolate shavings on top of the ganache.

Tips from Well-Known Chefs

• When making ganache, use high-quality chocolate for the best results. Chef Thomas Keller suggests using chocolate with at least 60% cocoa content for a rich flavor.