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Boston Cream Cupcakes

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Delightful cupcakes with fluffy vanilla cake, creamy custard filling, and silky chocolate glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup vanilla custard
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together the flour, baking powder, and salt until well mixed.
  3. Cream the softened butter and sugar together until light and fluffy, then add the eggs and stir in vanilla extract.
  4. Combine the dry ingredients with the butter mixture, alternating with the milk until just mixed.
  5. Fill the cupcake liners about 2/3 full and bake for 15-18 minutes.
  6. Fill each hollow cupcake with a generous amount of vanilla custard.
  7. Heat the heavy cream in a saucepan and pour over semisweet chocolate chips, stirring until smooth.
  8. Drizzle the chocolate glaze over each filled cupcake and let set before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For extra flavor, add espresso powder to the batter or experiment with different flavored custards.

Nutrition

Find it online: https://doughgirlbylea.com/boston-cream-cupcakes-2/

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