Description
Irresistible Boston Cream Pie Cupcakes
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup vanilla pudding
1 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
Add an extra dollop of whipped cream on top of each cupcake for an added touch of creaminess.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 12 cupcakes
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Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a medium bowl, thoroughly whisk the flour, baking powder, and salt. In a separate large bowl, use an electric mixer to cream the butter and sugar for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla. With the mixer on low, add one-third of the dry ingredients, followed by half the milk. Repeat, ending with the final third of the flour. Mix only until no streaks remain. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely on a wire rack before filling and frosting.
Serving Suggestions
These elegant cupcakes are versatile for any occasion. For a classic presentation, serve them on a tiered cake stand for parties or afternoon tea. For a restaurant-style finish, dust the ganache with a light sprinkle of sea salt or gold leaf. Pair them with a cup of strong coffee or a glass of cold milk. They also make a delightful dessert when plated with a drizzle of caramel sauce and a few fresh berries on the side.
How-to Summary
To summarize: Prepare vanilla cupcakes, cool, core, and fill with pudding. Create a simple ganache by pouring hot cream over chocolate chips, then stir until smooth. Spoon ganache over each cupcake and let set. Optionally, top with whipped cream.
Frequently Asked Questions
Can I make the components ahead of time? Yes. Bake and freeze unfilled cupcakes for up to a month. Pudding can be made 2 days ahead. Ganache is best made the day of but can be refrigerated and gently reheated.
What can I use instead of vanilla pudding? For a richer flavor, use homemade pastry cream. For a quicker option, a thick vanilla custard or even whipped cream stabilized with pudding mix works well.
My ganache is too thick/too thin. How do I fix it? If too thick, add a teaspoon of warm cream and stir. If too thin, add a few more chocolate chips or let it cool and thicken slightly at room temperature.
How do I store these cupcakes? Store in an airtight container in the refrigerator for up to 3 days due to the pudding filling. Let sit at room temperature for 20 minutes before serving for best texture.
Can I use a different chocolate for the ganache? Absolutely. Milk chocolate will yield a sweeter, softer ganache, while dark chocolate will provide a more intense, less sweet flavor.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to dense, tough cupcakes. Mix only until ingredients are just combined.
- Filling liners too full: This causes the cupcakes to overflow and bake unevenly. Aim for 2/3 full.
- Adding ganache to warm cupcakes: The filling will melt and the ganache will not set properly. Ensure cupcakes are completely cool.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly with the sugar, resulting in a curdled-looking batter and dense texture.
Conclusion
These Boston Cream Pie Cupcakes masterfully capture the essence of the classic dessert in a perfectly portable form. By following the detailed guide and avoiding common pitfalls, you can create an impressive treat that balances light cake, creamy filling, and rich chocolate. They are sure to become a requested favorite for any gathering, proving that sometimes the best things do come in small packages.