Ingredientes para Boston Cream To Go Cupcakes
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- vanilla pudding (prepared according to package directions)
- 6 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Boston Cream To Go Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Boston Cream To Go Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin liner about halfway full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare your favorite vanilla pudding according to package directions. Chill until thickened.
- Once the cupcakes are completely cool, use a small piping bag or a zip-top bag with a corner snipped off to fill each cupcake with the chilled pudding.
- In a small microwave-safe bowl, combine 6 ounces semi-sweet chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring after each, until chocolate is melted and smooth. (Alternatively, gently heat the cream in a saucepan until almost simmering, then pour over chocolate chips and whisk until smooth).
- Let the ganache cool slightly until it thickens to a spreadable consistency.
- Spoon or pipe the ganache over the filled cupcakes.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
46g
Carbs
10g
