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Boston Cream Pie Cupcakes

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A delightful twist on the classic Boston Cream Pie, these cupcakes feature fluffy vanilla cake, a luscious custard center, and a rich chocolate glaze.

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
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1 cup vanilla custard (store-bought or homemade)
  • 1 cup semi-sweet chocolate chips
  • 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 the flour, baking powder, and salt in a bowl.
  3. Cream the softened butter and sugar together until light and fluffy.
  4. Incorporate the eggs one at a time, blending well after each addition, then add the vanilla extract.
  5. Combine the flour mixture and milk, alternating and beginning and ending with the flour.
  6. Fill each cupcake liner about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
  9. Fill each cooled cupcake with vanilla custard using a piping bag.
  10. Prepare the chocolate glaze by heating the chocolate chips and heavy cream until melted and smooth.
  11. Glaze the cupcakes by drizzling or dipping them into the warm chocolate glaze.

Notes

Serve at room temperature with coffee or tea. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

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

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