Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
Boston Cream Cupcakes
Cupcake Liners
Boston Cream Cupcakes
Prep Time
25 min
Cook Time
15 min
Yield
1/2 dozen
Ingredients
- 3 tablespoons shortening
- 1/3 cup sugar
- 1 large egg, room temperature
- 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
Directions
- Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Fill 18 paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. 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 bag; insert a small tip. Fill with pudding. Push the tip through the top to fill 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.
Nutrition Facts
1 cupcake: 283 calories, 15g fat (7g saturated fat), 45mg cholesterol, 204mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 4g protein.
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