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Boston Cream Pie Cupcakes

Delightful mini cupcakes filled with rich vanilla pudding and topped with a glossy chocolate ganache, perfect for intimate celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
Filling & Topping
  • 1 cup vanilla pudding
  • 1 cup heavy cream To make ganache
  • 1 cup semi sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and line a muffin pan with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy, then add eggs one at a time and mix in vanilla.
  4. Add the dry ingredients and milk alternately, mixing gently until just combined.
  5. Divide batter into liners and bake for 18–20 minutes, then cool completely.
Filling & Topping
  1. Cut a small center from each cupcake and fill with vanilla pudding.
  2. Heat heavy cream until just simmering, pour over chocolate chips, wait 5 minutes, then stir until smooth.
  3. Spoon ganache over cupcakes and let it set before serving.

Notes

Store in a single layer in an airtight container in the refrigerator for up to 3 days. For longer keeping, freeze unfrosted cupcakes wrapped tightly for up to 1 month, and fill and glaze after thawing in refrigerator.