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Boston Cream Cupcakes

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Delightful Boston Cream Cupcakes filled with custard and topped with chocolate glaze, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup custard filling (store-bought or homemade)
  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together flour, baking powder, and salt until well mixed.
  3. Cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Combine the dry ingredient mixture to the creamed butter, alternating with the milk, until smooth.
  5. Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick comes out clean.
  6. Cool the cupcakes completely on a wire rack.
  7. Cut a hole in the center of each cupcake and fill with the custard.
  8. Heat the heavy cream just until hot, pour over the chopped chocolate and stir until smooth.
  9. Drizzle the chocolate glaze over the filled cupcakes and allow to set before serving.

Notes

Make sure to use softened butter for better creaming of ingredients.

Nutrition

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

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