Hello, lovely bakers! 🌟 Are you ready to indulge in a delightful dessert that combines the classic flavors of Boston cream pie with the convenience and charm of cupcakes? These Boston Cream Pie Cupcakes are sure to impress your friends and family, whether you’re hosting a party or just craving a sweet treat.
Introduction
Boston Cream Pie is a beloved American dessert with a rich history, traditionally consisting of a sponge cake filled with custard and topped with chocolate glaze. Our version transforms this classic into adorable cupcakes, perfect for any occasion. Fun fact: Did you know that the Boston Cream Pie is actually a cake, not a pie? Its name dates back to the 19th century when the terms “pie” and “cake” were often used interchangeably.
Ingredients
To prepare these comforting Boston Cream Pie Cupcakes, you’ll need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups vanilla pudding
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Substitutions:
- For a gluten-free version, use gluten-free all-purpose flour.
- To make it dairy-free, substitute butter with margarine and use almond milk.
How to Make Boston Cream Pie Cupcakes
Follow these steps to create your own delicious Boston Cream Pie Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 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.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- 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.
- Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
- 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.
- Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
Helpful Tips
- Ensure all ingredients are at room temperature for a smoother batter.
- Use a piping bag to fill the cupcakes with pudding for a cleaner result.
Cooking Tips
- Enhance the flavor by adding a teaspoon of espresso powder to the chocolate ganache.
- For a fluffy texture, do not overmix the batter.
Serving Suggestions
- Serve these cupcakes with a scoop of vanilla ice cream or a glass of cold milk.
- Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch.
3 Frequently Asked Questions (FAQs)
- Can I make these cupcakes ahead of time?
- Yes, you can bake the cupcakes and store them in an airtight container for up to two days before filling and glazing.
- What if I don’t have chocolate chips?
- You can use chopped chocolate bars instead.
- Can I use store-bought pudding?
- Absolutely! Store-bought vanilla pudding works perfectly for this recipe.
Nutritional Information
Nutritional Information (per serving)
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Potassium: 120mg
- Fiber: 2g
- Sugar: 30g
- Vitamin A: 580 IU
- Vitamin C: 0.5mg
- Calcium: 80mg
- Iron: 1.5mg
Storage and Leftovers
Refrigerate: Store the filled and glazed cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheat: Enjoy the cupcakes cold or let them sit at room temperature for 15 minutes before serving to soften the ganache.
Related Recipes
- Ultimate Cowboy Casserole Cornbread
- Sausage Balls Recipe with Red Lobster Mix
- Peanut Butter Ganache Guide
Conclusion
We hope you enjoy making and devouring these Boston Cream Pie Cupcakes as much as we do! Don’t forget to share your creations and any variations you come up with. Happy baking!
Print
Boston Cream Pie Cupcakes Recipe – Delicious and Easy
Description
Boston Cream Pie is a beloved American dessert with a rich history, traditionally consisting of a sponge cake filled with custard and topped with chocolate glaze. Our version transforms this classic into adorable cupcakes, perfect for any occasion. Fun fact: Did you know that the Boston Cream Pie is actually a cake, not a pie? Its name dates back to the 19th century when the terms “pie” and “cake” were often used interchangeably.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups vanilla pudding
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Substitutions:
- For a gluten-free version, use gluten-free all-purpose flour.
- To make it dairy-free, substitute butter with margarine and use almond milk.
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 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.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- 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.
- Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
- 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.
- Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- Use a piping bag to fill the cupcakes with pudding for a cleaner result.
The picture shows a layer of pudding over the cupcake. it doesn’t look like this is what they did..with a hole in the cupcake. And what do yo use for vanilla pudding, besides a box of pudding??