Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are a modern twist on the classic Boston Cream Pie, which is actually a cake and not a pie. The name ‘pie’ originated from the 19th century when pies and cakes were often baked in the same type of pans.

This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Boston Cream Pie Cupcakes

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

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

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

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

Instructions

1. Preheat the oven to 350°F (175°C) and 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 softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. In a medium bowl, whisk together the heavy cream and vanilla instant pudding mix until thickened.
10. Using a sharp knife, cut a small hole in the center of each cupcake and fill it with the pudding mixture.
11. In a microwave-safe bowl, melt the semi-sweet chocolate and unsalted butter in 30-second intervals, stirring until smooth.
12. Dip the top of each cupcake into the chocolate glaze, allowing the excess to drip off.
13. Place the cupcakes in the refrigerator for 30 minutes to allow the glaze to set.
14. Dust the tops of the cupcakes with powdered sugar before serving. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 25g

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.