Description
Delightful bite-sized version of the classic Boston Cream Pie, filled with vanilla custard and topped with glossy chocolate glaze.
Ingredients
Scale
- 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 whole milk
- 1 cup vanilla custard (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar until fluffy and light in color.
- Add the eggs one at a time, mixing well and then stir in the vanilla extract.
- Gradually add the flour mixture alternating with the whole milk until well combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- Fill each cupcake with vanilla custard using a piping bag.
- Heat the heavy cream until just boiling, then pour over the chocolate chips and stir until smooth.
- Drizzle the chocolate glaze over the filled cupcakes, allowing it to cascade down the sides.
- Let set before serving.
Notes
Store uneaten cupcakes in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze unglazed cupcakes for up to a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg