Boston Cream Cupcakes

Like a mini Boston Cream Pie…I love these!

12 servings


6 tbsp unsalted butter
2/3 cup sugar
2 eggs
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 tbsp milk
1-1/3 cup prepared vanilla/french vanilla pudding
1 cup Ghiradelli semisweet chocolate chips
1/2 cup heavy whipping cream
cupcake paper liners
Pastry bag or plastic bag
frosting tip


In a bowl, mix shortening & sugar until light and fluffy.
Beat in egg and vanilla.
Combine the flour, baking powder, salt & add to the creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups half full.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry or plastic bag, insert a frosting tip & fill with pudding.
Push the tip into the top of the cooled cupcake and gently squeeze to fill each cupcake.
Place chocolate chips in a small bowl.
In a small saucepan, bring heavy cream just to a boil.
Pour over chocolate & whisk until smooth.
Cool to room temperature, stirring occasional  or until ganache thickens slightly, about 10 minutes.
Spread over cupcakes.
Let stand until set.
Store in an airtight container in the refrigerator.

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