Boston Cream Cupcakes Recipe
- 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
- 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. Fill 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.
1 each: 288 calories, 16g fat (7g saturated fat), 53mg cholesterol, 198mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 4g protein.
Reviews for Boston Cream Cupcakes
"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."
"They are great recipes!"
"I want more yield than 6. Hope it's okay to double the recipe next time."
"the vanilla pudding was absorbed too much, they were good if you like boston creme donuts though - USE ALOT OF PUDDING IN EACH"
"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!"
"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!"
"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."
"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."
"Tasted great! I used sugar free french vanilla pudding. It was yummy!, and fewer calories! Next time I'm going to at least double the recipe to make more than 6 cupcakes."
"Tried the recipe and it was a HUGE HIT. Everyone loved it. First time I ever made cupcakes from scratch and it won't be the last. Already requests to bake more of these. Thanks!"
"The recipe states to poke a toothpick in the 'vanilla' portion. Did I miss something in the directions?"
"Made these last week when my family's were home they were a hit."
"This is perfect for just two people.I tryed these and they are wonderful.I will be sure to take these to my family get to gathers this summer.I will have to triple the recipe a couple of times but it is worth the time you put into it."
"I love this recipe - how elegant they turned out. One word of caution, be sure and use a tip that is long enough to go into the cupcake otherwise you won't get enough pudding inside and they just aren't the same. We loved it, will makes these over and over."
"Very good recipe! I used cheesecake pudding instead but vanilla would be good too. I like that it only makes 6 cupcakes then we are not tempted to eat a whole batch of 18 like regular cupcake recipes."
"Thank you so much for this recipe... I plan to served this a my church meeting.. yes I would need to double or triple this recipe..Yummo.Aloha from Hawaii Marcy"
"I just saw this recipe and I am anxious to make these. They sound so good, but I will have to double the recipe because 1/2 doz. will not be enough. Thank YouCarmen Janicki"
"This recipe is so simple to make and tastes so good, it's a keeper, for sure and one we'll be making many more times. I love the taste that comes through in this cupcake and will be keeping this recipe in my recipe box for a long, long time."
"I love Boston Cream pie! My Mother use to make the best!! There is just the 2 of us, so the cupcake idea is great! Can give some away and have some to eat! This is a great recipe and my husband loved it - will go into my "favorite" box! Thanks for sharing!"
"This sounds easy and delicious. I like recipes that make smaller amounts. cooking for 2 can be a challenge and if I make desserts that feed 10-12, I eat it until it is gone like a little pig."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.