Boston Cream Cup Cakes

Boston Cream Cupcakes are a popular variation of the classic Boston Cream Pie, which is a cake filled with custard or cream and topped with chocolate glaze. The cupcakes offer a convenient and portable way to enjoy this delicious combination of flavors.

This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Boston Cream Cup Cakes

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 12 Calories: 3840

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 0.75 cup Whole milk
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 1 package Vanilla pudding mix
• 4 ounces Semi-sweet chocolate
• 2 tablespoon Unsalted butter
• 1 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 2 tablespoon Hot water

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cupcakes from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
7. In a medium bowl, prepare the vanilla pudding mix according to the package instructions. Let it set for a few minutes.
8. Using a knife or cupcake corer, remove the centers of the cooled cupcakes. Fill each cavity with the prepared vanilla pudding.
9. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour over the chopped chocolate and butter. Let it sit for a few minutes, then whisk until smooth.
10. Dip the tops of the filled cupcakes into the chocolate glaze, allowing any excess to drip off. Place the cupcakes on a wire rack to set.
11. In a small bowl, whisk together the powdered sugar, vanilla extract, and hot water until smooth. Drizzle the glaze over the chocolate-covered cupcakes.
12. Let the glaze set before serving. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 36g12%

Sugars 24g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.