Boston Cream Pie Cupcakes
Boston Cream Cupcakes! This Boston cream pie cupcakes recipe gives you cupcakes with the amazing Boston Cream Pie flavors you love but in a cupcake version! Vanilla cake with vanilla filling (Or pastry cream) then topped with homemade chocolate glaze.
Boston Cream Pie Cupcakes Ingredients
- 1 3.4 ounce box vanilla instant pudding
- 2 cups cold milk
- 6 ounces semisweet chocolate finely chopped
- 1 tablespoon light corn syrup
- 2/3 cup heavy cream
Cupcake Recipe Ingredients
How to Make Boston Cream Pie Cupcakes
How to Make Vanilla Cupcakes
Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature.
Make Chocolate Topping
Place your chocolate and corn syrup in a large heatproof bowl.
In a medium sauce pan bring your heavy cream up to a boil. Pour the heavy cream over your chocolate mixture. Cover your bowl with plastic wrap and allow the chocolate to sit for 5 minutes.
Remove the plastic wrap from the bowl. With a wooden spoon start by making small circles in the middle of the bowl. As the heavy cream and chocolate start to combine you can start making working your way to the outside of the bowl. Set the ganache aside.
How to Assemble Boston Cream Cupcakes
Once the cupcakes are cooled, using the apple corer press it into the center of each cupcake and remove about 3/4 inch piece of cake, making sure to save the cake pieces.
Place your vanilla pudding into a pastry or ziptop bag with the corner cut off. Fill the cupcake hole of each cupcake almost to the top with your pudding.
Break just the top off your center piece of cake you had removed. Place that piece of cake back into each cupcake topping the pudding.
Dip the top of the cupcake into your chocolate ganache for each cupcake.
Calories: 300kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 62mg | Potassium: 112mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg