Boston Cream Pie Cupcakes (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour.
02 -
1 teaspoon baking powder.
03 -
1/4 teaspoon salt.
04 -
1/2 cup unsalted butter, room temperature.
05 -
1/2 cup granulated sugar.
06 -
2 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1/2 cup milk.
09 -
2 cups vanilla pudding.
10 -
1 cup heavy cream.
11 -
1 cup semi-sweet chocolate chips.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
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.
04 -
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
05 -
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.
06 -
Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
07 -
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.
08 -
Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
# Notes:
01 -
A delightful handheld twist on the classic Boston Cream Pie.
02 -
Ensure the ganache is smooth and glossy before topping the cupcakes.