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Boston Cream Cupcakes

 Boston Cream Cupcakes
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
6 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • 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

2 of 2

Boston Cream Cupcakes (continued)

Directions (continued)

  • each cupcake.
  • 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.
Nutritional Facts: 1 cupcake equals 288 calories, 16 g fat (7 g saturated fat), 53 mg cholesterol, 198 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.