Description
Delightful cupcakes filled with creamy vanilla pudding and topped with rich chocolate ganache, bringing the classic Boston cream pie into a portable treat.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients and milk to the creamed mixture, alternating between them, mixing until just combined.
- Divide batter evenly into prepared muffin cups, filling two-thirds full. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, prepare the filling by whipping vanilla pudding with heavy cream until smooth.
- For the ganache, heat remaining milk until simmering, pour over chocolate chips, let sit for 5 minutes, then whisk until smooth.
- Once cupcakes are cool, cut a cone from the center of each to create a well. Fill generously with the vanilla cream mixture. Drizzle with chocolate ganache. Optional: sprinkle with crumbled cake bits or chocolate shavings.
Notes
These cupcakes are best enjoyed in moderation due to their sugar and calorie content.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg