Boston Cream Cupcakes
Delicious Boston Cream Cupcakes filled with vanilla custard and topped with a luscious chocolate glaze, perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup vanilla custard (prepared)
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder in another bowl. Gradually add to the creamed mixture, alternating with milk.
- Fill cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
- Cut a hole in the middle of each cupcake and fill with custard.
- Heat the heavy cream and pour over chopped chocolate, stirring until smooth.
- Drizzle the chocolate glaze over each filled cupcake and allow to set.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/boston-cream-cupcakes-3/