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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes
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Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring moist vanilla cupcakes filled with creamy custard and topped with a shiny chocolate ganache. Perfect for any occasion, these cupcakes combine the nostalgic flavors of Boston Cream Pie in an easy-to-make, portable form.

Ingredients

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Vanilla Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

Custard Filling

  • 1 package vanilla pudding mix or homemade custard (made from egg yolks, sugar, cornstarch, milk, vanilla, and butter)

Chocolate Ganache

  • 1/2 cup heavy cream
  • 4 ounces dark or semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the Vanilla Cake Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, whisk together all-purpose flour, baking powder, and salt. In another bowl, cream the softened unsalted butter with sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Gradually alternate adding the dry mixture and milk, mixing until smooth but do not overmix. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  2. Bake and Cool the Cupcakes: Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack to prevent the custard from melting into the cake.
  3. Make the Custard Filling: While cupcakes cool, prepare your custard filling. Use pre-packaged vanilla pudding mix or make homemade custard by combining egg yolks, sugar, cornstarch, milk, vanilla, and butter in a saucepan, stirring continuously until thickened. Chill in the refrigerator until firm but still pipeable.
  4. Core and Fill the Cupcakes: Using a small knife or cupcake corer, carefully hollow out the center of each cupcake. Fill a piping bag fitted with a round tip with the chilled custard, piping it generously into the cavity without overflowing.
  5. Prepare the Chocolate Ganache: Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl and let sit for 1 minute. Stir gently until smooth and glossy, then mix in butter for extra shine and richness.
  6. Glaze the Cupcakes: Spoon or dip the tops of the custard-filled cupcakes into the chocolate ganache, letting excess drip off. Place cupcakes in the refrigerator for 15 minutes to allow ganache to set before serving.

Notes

  • Use room temperature butter, eggs, and milk for better mixing and fluffier cupcakes.
  • Fill cupcake liners only two-thirds full to avoid overflow during baking.
  • Chill the custard filling well before piping to prevent soggy cupcakes.
  • Select high-quality chocolate for a richer and smoother ganache.
  • Use a small round piping tip or a zip-lock bag with a corner snipped for precise custard filling.

Nutrition

Keywords: Boston Cream Pie Cupcakes, vanilla cupcakes, custard filling, chocolate ganache, classic dessert, cupcake recipe

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