You know that feeling when you take a bite of something so delicious that you can’t help but smile? That’s exactly what happens when I sink my teeth into a Boston Cream Pie Cupcake. These mini delights carry all the classic flavors of the traditional Boston cream pie—rich vanilla custard, fluffy chocolate ganache, and a soft, buttery cupcake. They’re like little bites of nostalgia wrapped in a cupcake liner!
I first discovered this recipe during a cozy baking session at a friend’s house when we decided to turn classic desserts into fun, portable treats. We giggled over frosting spills and tasted the custard right out of the bowl. Ever since, these cupcakes have become a staple at my gatherings, and let me tell you, they always fly off the dessert table faster than you can say “Boston Cream Pie!”
What’s in Boston Cream Pie Cupcakes?
Let’s break down what makes these cupcakes a heavenly delight:
All-Purpose Flour: This is the backbone of our cupcakes, giving them the perfect tender crumb. I usually grab whatever is on sale, but a high-quality all-purpose flour makes a difference!
Granulated Sugar: Sweetness is key to balancing the flavors. I love a bit of extra sweetness, so I don’t skimp here!
Baking Powder: This leavening agent is what will make our cupcakes rise and stay fluffy. Just remember to check the expiration date.
Salt: A little pinch enhances all the other flavors. Trust me, it’s essential!
Unsalted Butter: Butter makes everything better! I prefer using unsalted so I can control the saltiness of the batter.
Eggs: These provide structure and moisture. I always use large eggs for size consistency.
Milk: Adding milk keeps our cupcake batter moist and tender. Whole milk works wonders, but if you’re looking to lighten it up, skim is fine.
Vanilla Extract: Pure vanilla extracts add a warm aroma and flavor. I’m a bit of a vanilla snob, so I always grab the good stuff.
Vanilla Pudding: This is the star of the show for our custard filling. Instant pudding works perfectly and saves some time!
Heavy Whipping Cream: For our ganache, this cream adds richness and smoothness that’s out of this world.
The chocolate in our ganache brings that iconic flavor. I love using quality chocolate bars or chips for that rich, decadent touch.
Is Boston Cream Pie Cupcakes Good for You?
While these cupcakes are certainly a treat, let’s chat about their health aspects!
All-Purpose Flour: High in carbohydrates, flour provides energy but lacks fiber. It’s great for a sweet occasion but best enjoyed in moderation.
Granulated Sugar: A must for sweetness, sugar should also be consumed judiciously due to its association with various health issues.
Unsalted Butter: Butter is calorically dense and high in saturated fats, but it also offers flavor and richness. Just remember that moderation is key!
Heavy Whipping Cream: While it’s delicious and adds creaminess to our ganache, it’s also high in calories and saturated fat.
These delicious cupcakes can certainly be enjoyed as part of an occasional treat or celebration, so I encourage you to indulge once in a while and relish the flavors of your efforts!
Ingredients List:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 ½ tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup milk
– 1 tsp vanilla extract
– 1 package (3.4 oz) instant vanilla pudding
– 1 cup heavy whipping cream
– 1 cup semi-sweet chocolate chips
These quantities will make about 12 delightful cupcakes!
How to Make Boston Cream Pie Cupcakes?
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners—this is where the magic happens!
2. **Mix the Dry Ingredients:** In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. **Cream the Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with a hand mixer.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. **Combine Wet and Dry:** Gradually add the flour mixture and milk until all is just combined. Be careful not to overmix!
6. **Fill the Cupcake Liners:** Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. **Prepare the Custard:** In a separate bowl, prepare the instant vanilla pudding according to package directions and let it set.
8. **Make the Ganache:** In a medium microwave-safe bowl, heat the heavy whipping cream until just boiling. Pour over the chocolate chips and let sit for a minute, then stir until smooth.
9. **Cool and Assemble:** Once the cupcakes are completely cool, use a small knife to cut a cone out of the center of each cupcake. Fill the hole with the prepared vanilla pudding and cover with the removed piece.
10. **Frost Away:** Drizzle the chocolate ganache over the top of each cupcake, allowing it to drip gloriously down the sides.
Sweet Tips for Success
– **Extra Richness:** Add a sprinkle of sea salt on top of the ganache for that perfect sweet-salty combo.
– **Storage:** Keep these luscious cupcakes in an airtight container in the fridge for up to three days, but I can guarantee they won’t last that long!
– **Make It Your Own:** Consider incorporating flavored extracts like almond or even a fruit puree in the custard for a unique twist on the classic.
I hope you give these Boston Cream Pie Cupcakes a whirl! They are an absolute joy to make and an even greater joy to devour. Don’t forget to share your creations with friends and family—I’d love to hear about your baking adventures! Happy baking!
