Boston Cream To Go Cupcakes Recipe

Name: Boston Cream To Go Cupcakes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the decadent delight of Boston Cream Pie, perfectly portioned into irresistible cupcakes! This easy recipe creates a half-dozen mini masterpieces, bursting with creamy vanilla custard and rich chocolate ganache. Perfect for a small gathering or a delightful treat for yourself, these cupcakes are surprisingly simple to make. Get ready to impress with this elegant and delicious dessert!

Prep Time 25 mins

Cook Time 45 mins

Calories 280.6 kcal

Protein 6g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.