Irresistible Boston Cream Pie Cupcakes 😋🤍🤎
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups vanilla pudding
1 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
Heat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until it’s light and fluffy. Incorporate eggs one at a time, fully mixing after each. Stir in the vanilla extract.
Alternating, add the flour mix and milk to the creamed butter, starting and ending with the flour. Stir until just blended.
Evenly distribute the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean from the center. Allow to cool completely.
Once cool, remove a small portion from the center of each cupcake and spoon in vanilla pudding.
Heat the heavy cream in a small saucepan just until it simmers. Take off the heat and pour over the chocolate chips. Wait for 5 minutes, then mix until the chocolate is smooth and shiny.
Drizzle the chocolate ganache over the cupcakes, letting it cascade down the sides. Wait for the ganache to harden before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories: 350 kcal | Servings: 12 cupcakes
