Boston Cream Pie Cupcakes: A Little Piece of Heaven!
Get ready to experience a beloved classic in a charming, individual package with these delightful Boston Cream Pie Cupcakes! Imagine sinking your teeth into a wonderfully moist vanilla cupcake, discovering a generous pocket of creamy, dreamy vanilla pudding filling, all crowned with a luscious, rich chocolate ganache. It’s truly a little piece of heaven in every bite, offering all the iconic flavors of the beloved pie in a convenient, cupcake form!
These cupcakes are an absolute dream for any sweet tooth, perfectly balancing the tender lightness of a cake with the smooth indulgence of pudding and the decadent richness of chocolate. They’re visually appealing and taste even better, making them ideal for birthdays, gatherings, or simply as a special treat to brighten any day. Prepare for smiles and satisfied sighs with every perfect bite of these irresistible Boston Cream Pie Cupcakes!
Ingredients:
For the Cupcakes:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature) (1 stick)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2% recommended)
For the Vanilla Pudding Filling:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1½ cups cold milk (whole or 2% recommended)
- Optional: ½ teaspoon vanilla extract (for extra flavor)
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- 1 cup chocolate chips (semi-sweet or dark recommended)
- Pinch of salt
Equipment:
- 12-cup muffin tin
- Paper cupcake liners
- Large mixing bowl
- Electric mixer (handheld or stand mixer with paddle attachment)
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Piping bag with a round tip (or a small knife and spoon for filling)
- Small saucepan or microwave-safe bowl (for ganache)
Instructions:
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and ¼ tsp salt. Set aside.
- In a large mixing bowl (or the bowl of your stand mixer), cream together the room temperature unsalted butter and ¾ cup granulated sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Beat in the large egg and 1 teaspoon vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Cupcakes must be fully cooled before filling and ganaching.
2. Prepare the Vanilla Pudding Filling:
- In a medium bowl, whisk together the instant vanilla pudding mix and 1½ cups cold milk (and optional vanilla extract) for 2-3 minutes, until the mixture thickens.
- Cover and refrigerate for at least 5-10 minutes to allow it to set further.
3. Prepare the Chocolate Ganache Topping:
- In a small saucepan, heat the ½ cup heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Alternatively, you can heat it in a microwave-safe bowl.
- Remove from heat and immediately add the 1 cup chocolate chips and pinch of salt. Let sit for 5 minutes without stirring.
- After 5 minutes, whisk gently until the chocolate is completely melted and the ganache is smooth and glossy. Let cool slightly at room temperature to thicken a bit, but keep it pourable.
4. Assemble the Boston Cream Pie Cupcakes:
- Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully cut a small cone or well from the center of each cupcake. Don’t cut all the way through to the bottom. You can either discard the removed cake or reserve a tiny piece to place back on top of the filling later.
- Spoon or pipe the prepared vanilla pudding filling into each cored cupcake, filling generously. (If you reserved the little cake cone, you can gently place it back on top of the pudding, cutting off the tip if needed).
- Gently spoon or drizzle the slightly cooled chocolate ganache over the top of each filled cupcake, allowing it to coat the top. Spread it evenly if desired.
- Chill the cupcakes in the refrigerator for at least 30 minutes to allow the ganache to set and the pudding to firm up further.
5. Serve and Enjoy!
- Serve chilled for the best experience. These Boston Cream Pie Cupcakes are a truly delicious twist on a classic, perfect for any sweet tooth!
Tips & Variations:
- Room Temperature Ingredients: For the best results, ensure your butter, egg, and milk for the cupcakes are at room temperature. This helps create a smooth batter and a tender crumb.
- Don’t Overmix: When making the cupcake batter, mix only until the ingredients are just combined to keep them light and fluffy.
- Pudding Consistency: If your pudding seems too thick to pipe or spoon easily, whisk in a tiny splash more cold milk. If it’s too thin, a bit more chill time might help.
- Ganache Thickness: If the ganache becomes too thick to drizzle, gently warm it in 10-second bursts in the microwave, stirring between each, until it reaches the desired consistency.
- Make Ahead: The cupcakes can be baked a day in advance. The pudding can also be made ahead. Assemble the cupcakes a few hours before serving to allow for proper chilling.
- Storage: Store assembled Boston Cream Pie Cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the pudding filling.