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Boston Cream Cupcakes Recipe
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Boston Cream Cupcakes Recipe

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Boston cream bismarcks have been my favorite bakery treat since I was a child, so I put together this easy-to-make cupcake version. —Jeanne Holt, Mendota Heights, Minnesota
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons 2% milk
  • 2/3 cup prepared vanilla pudding
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream

Nutritional Facts

1 each: 288 calories, 16g fat (7g saturated fat), 53mg cholesterol, 198mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 4g protein

Directions

  1. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Filled 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.
  3. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
  4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator. Yield: 1/2 dozen.
Originally published as Boston Cream Cupcakes in Reminisce June/July 2009, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Boston Cream Cupcakes

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Kimberly Hines
Reviewed Aug. 4, 2014

"Everyone thought these were delicious. Unfortunately, the cake soaked up all the puddling, so people actually thought I'd left it out. Next time I'll assemble right before serving."

MY REVIEW
Jaybirds
Reviewed Jun. 12, 2014

"They are great recipes!"

MY REVIEW
crazygirl
Reviewed Jun. 11, 2014

"I want more yield than 6

. Hope it's okay to double the recipe next time."

MY REVIEW
tdott
Reviewed Jun. 23, 2013

"the vanilla pudding was absorbed too much, they were good if you like boston creme donuts though - USE ALOT OF PUDDING IN EACH"

MY REVIEW
LouannPearson
Reviewed Oct. 30, 2012

"I MADE THESE AND THEY WERE SO GOOD!

I love boston cream pie. Thanks for another good tasting cup cake!"

MY REVIEW
mkarcher1277
Reviewed Jun. 27, 2012

"I also substituted 3 tbsp. of butter for the shortening and these cupcakes are by no means bland! As far as filling them, I tested the recipe first using the frosting tip method and found that you just didn't get enough filling into the cupcake. I ended purchasing a cupcake corer (made by Cuisipro) and it worked a lot better and got just the right amount of filling into the cake. As far as the ganache goes, it was really important to get the heavy cream hot enough to melt the chocolate chips. If it is hot enough, the sugar will break down and it will be smooth. Great recipe!"

MY REVIEW
TinyDancer84
Reviewed Jun. 19, 2011

"I just made these for my dad for Father's Day because his favorite dessert is Boston Cream Pie. From my taste test, these are very good. I didn't find the cupcake to be bland but I also used 3 T. butter instead of shortening. The chocolate ganache is a little bit lumpy but I used a spoon to mush some of the chips down and it's fairly smooth. I also brought the cream to a boil and let it boil for a bit to make sure it was hot enough to fully melt the chips.

Instead of using the pastry bag to fill the cupcakes with the pudding, I recommend this method that I found: http://annies-eats.net/2011/03/07/how-to-make-filled-cupcakes/ It was much easier and I think I got more pudding in the cupcakes, otherwise there is no place for the pudding to go if you don't make room. Hopefully my dad likes these!"

MY REVIEW
hmswthm
Reviewed Apr. 6, 2010

"yum"

MY REVIEW
thekingsfive
Reviewed Apr. 6, 2010

"These cupcakes were very dry and blan, and they absorbed the pudding. The ganache was lumpy, which was probably my fault, but they were not very good and I don't think I would make them again."

MY REVIEW
courtney51209
Reviewed Mar. 31, 2010

"These cupcakes turned out horrible. They were gross and the cupcake absorbed the chocolate ganache - which was probally a fault on my end because it didn't cool down completely. But the cupcake itself (the most important part) was plain and bland. I'm not a big fan of working with shortening and tend to shy away from recipes that have it. Maybe it was my fault because everyone else seemed to like it, but I don't want to make these again to find out."

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