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Delightful Boston Cream Pie Cupcakes

Classic Boston Cream Pie flavors wrapped up in bite-sized cupcakes featuring fluffy cake, creamy vanilla custard filling, and a rich chocolate ganache topping—quick and easy to make for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour base for tender cupcake
  • 1 tsp baking powder for rise
  • 1/4 tsp salt to balance sweetness
  • 1/2 cup unsalted butter room temperature, adds richness
  • 1/2 cup granulated sugar for sweetness
  • 2 large eggs to bind and provide structure
  • 1 tsp vanilla extract for aroma
  • 1/2 cup milk to keep batter smooth
Filling and Topping
  • 1 cup vanilla pudding creamy surprise inside each cupcake
  • 1 cup heavy cream to make silky chocolate ganache
  • 1 cup semi-sweet chocolate chips melts into luscious glaze

Equipment

  • Muffin Pan
  • Cupcake liners
  • Mixing Bowls
  • Electric mixer
  • Small saucepan
  • Heatproof bowl
  • Knife or Cupcake Corer

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Step 2: In a medium bowl, whisk together flour, baking powder, and salt for even distribution.
  3. Step 3: In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Step 4: Add eggs one at a time, beating well after each. Then mix in vanilla extract.
  5. Step 5: Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Mix gently until just combined to avoid dense cupcakes.
  6. Step 6: Divide batter evenly among liners, filling about 2/3 full. Bake 18–20 minutes or until toothpick inserted comes out clean. Cool completely.
  7. Step 7: Cut small center out of each cupcake using knife or corer. Fill each hole with about 1 tablespoon of vanilla pudding.
  8. Step 8: Heat heavy cream in saucepan over medium heat until just simmering. Pour over chocolate chips in heatproof bowl. Let sit 5 minutes, then stir until smooth ganache forms.
  9. Step 9: Spoon or drizzle ganache over filled cupcakes. Let set before serving or refrigerate briefly to speed setting.

Notes

Use dairy-free milk, pudding, and butter for a vegan option. Add espresso powder for enhanced chocolate flavor. Top with fresh berries for a colorful garnish. Store cupcakes in an airtight container in the fridge up to 3 days; avoid freezing to maintain pudding texture.