Boston Cream Pie Cupcakes (Print Version)
Soft cupcakes with vanilla pudding and a glossy chocolate ganache topping. Perfect for dessert lovers.
# Ingredients:
→ Cupcake Base
01 -
125 grams all-purpose flour
02 -
5 millilitres baking powder
03 -
1 millilitre fine salt
04 -
115 grams unsalted butter, at room temperature
05 -
100 grams granulated sugar
06 -
2 large eggs
07 -
5 millilitres vanilla extract
08 -
120 millilitres whole milk
→ Filling
09 -
480 millilitres vanilla pudding
→ Ganache Topping
10 -
240 millilitres heavy cream
11 -
170 grams semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 175°C. Line a standard muffin tin with paper liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large bowl, beat the butter and sugar until pale and fluffy. Incorporate eggs individually, mixing thoroughly after each. Blend in vanilla extract.
04 -
Alternately add the flour mixture and milk to the creamed butter mixture, starting and ending with the flour. Mix only until integrated to prevent tough cupcakes.
05 -
Distribute batter evenly among liners. Bake for 18–20 minutes, or until a skewer inserted into the centre emerges clean. Allow to cool completely in the tin.
06 -
Once cool, remove a small plug from the centre of each cupcake using a knife or corer. Fill cavities with vanilla pudding.
07 -
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chocolate chips in a separate bowl. Allow to stand for 5 minutes, then stir until smooth.
08 -
Spoon ganache over each cupcake, letting it flow over the sides. Allow ganache to set before serving.
# Notes:
01 -
For the smoothest ganache, ensure the cream does not boil and stir gently to avoid air bubbles.