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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.
- 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.
- 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.
- 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.
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