Boston Cream Cupcakes
These Boston cream cupcakes are an easy yet impressive treat inspired by classic Boston cream pie.
Prep time:
Cook time:
Serves: 6
Calories per serving: 284
Ingredients:
Cook time:
Serves: 6
Calories per serving: 284
3 tablespoons shortening
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons 2% milk
2/3 cup prepared vanilla pudding
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
Directions:
Preheat the oven to 350°F. In a small bowl, cream the shortening and sugar until light and fluffy, five to seven minutes. Beat in the egg and vanilla. Combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk, beating well after each addition.
Fill six paper-lined muffin cups half full. Bake the cupcakes until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry bag. Insert a small tip and fill the bag with pudding. Push the tip through the top to fill each cupcake with pudding. Editor’s Tip: You can also scoop out a bit of cake from the center of the cupcakes with a spoon or melon baller before filling for a thicker pudding middle.
Place the chocolate chips in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the cream over the chocolate and whisk until smooth. Cool to room temperature, stirring occasionally, until the ganache thickens slightly, about 10 minutes.
Dip the cupcakes in the chocolate or spoon the chocolate over the cupcakes. Let stand until it sets. Store in an airtight container in the refrigerator.
Source: tasteofhome.com
Fill six paper-lined muffin cups half full. Bake the cupcakes until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry bag. Insert a small tip and fill the bag with pudding. Push the tip through the top to fill each cupcake with pudding. Editor’s Tip: You can also scoop out a bit of cake from the center of the cupcakes with a spoon or melon baller before filling for a thicker pudding middle.
Place the chocolate chips in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the cream over the chocolate and whisk until smooth. Cool to room temperature, stirring occasionally, until the ganache thickens slightly, about 10 minutes.
Dip the cupcakes in the chocolate or spoon the chocolate over the cupcakes. Let stand until it sets. Store in an airtight container in the refrigerator.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.