Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are a popular variation of the classic Boston Cream Pie, which is actually a cake and not a pie.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Boston Cream Pie Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk.
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Spoon the batter into lined cupcake tins, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely.
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In a small saucepan, heat the heavy cream until it begins to simmer.
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Remove from heat and add the chocolate, stirring until smooth.
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Let the chocolate ganache cool slightly, then dip the tops of the cupcakes into the ganache.
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Allow the ganache to set for about 30 minutes.
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In a separate bowl, whisk together the powdered sugar and enough milk to make a thick glaze.
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Drizzle the glaze over the ganache-topped cupcakes.
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Let the glaze set before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 36g12%
- Sugars 24g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
