Boston Cream Pie Cupcakes are a fun and portable twist on the classic dessert. These cupcakes feature a soft and fluffy vanilla cake base, filled with creamy vanilla pudding, and topped with a rich chocolate ganache. Perfect for parties, potlucks, or a sweet treat at home, these cupcakes are easy to make and even easier to enjoy. With their irresistible combination of flavors and textures, they’re sure to become a favorite in your dessert repertoire!

 

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 

For the Filling:

• 1 cup vanilla pudding or vanilla custard (store-bought or homemade)
• For the Chocolate Ganache:
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

 

Directions

 

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix.
5. Bake the Cupcakes: 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 the cupcakes cool completely on a wire rack.
6. Fill with Pudding: Once the cupcakes are cool, use a small knife or cupcake corer to cut a small circle out of the center of each cupcake. Fill the holes with vanilla pudding.
7. Make the Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
8. Top with Ganache: Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides.
9. Set and Serve: Let the ganache set for about 15–20 minutes before serving.

Tips for Success

Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth and evenly baked cupcake.

Filling Options: If you don’t have vanilla pudding, you can use pastry cream or even whipped cream for the filling.

Ganache Consistency: For a thicker ganache, use a 2:1 ratio of chocolate chips to heavy cream. For a thinner ganache, use a 1:1 ratio.

Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.

Decoration: Add a sprinkle of powdered sugar, a drizzle of caramel, or a few chocolate shavings for an extra touch of elegance.

Make Ahead: You can bake the cupcakes and prepare the pudding a day in advance. Assemble and add the ganache just before serving to keep them fresh.

Nutrition Information (Per Cupcake, Approximate)

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 120mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g
• 

Note: Nutritional values may vary depending on the specific ingredients and portion sizes used.

These Boston Cream Pie Cupcakes are a delightful treat that combines the best of both worlds—cake and pudding—in a single bite. Perfect for any occasion, they’re sure to satisfy your sweet tooth and impress your guests!