Description
Indulge in the delightful experience of Boston Cream Pie Cupcakes, a whimsical twist on the classic dessert. These soft and airy vanilla cupcakes are filled with a luscious creamy vanilla pudding and topped with a glossy chocolate ganache, creating a perfect balance of flavors and textures.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 box (3.4 oz / 96 g) instant vanilla pudding mix
- ¼ tsp (1 g) table salt
- ½ cup (113 g) unsalted butter (room temperature)
- ¾ cup (150 g) granulated sugar
- 2 large eggs (room temperature)
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) buttermilk
- 2 boxes (5 oz /142 g each / 284 g total) instant vanilla pudding mix
- 4 cups (960 ml) whole milk
- ½ tsp (2.5 ml) vanilla extract
- 1½ cups (270 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
- In a bowl, whisk together flour, baking powder, pudding mix, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients alternating with buttermilk until just combined.
- Fill liners two-thirds full and bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- Hollow out the center of each cupcake and prepare the filling by whisking together pudding mix, whole milk, and vanilla until thickened.
- Fill hollowed cupcakes with the creamy mixture and chill them for 30 minutes.
- For the ganache, heat chocolate chips and heavy cream in intervals until melted and smooth; pour over chilled cupcakes.
- Refrigerate until ganache sets.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg