Boston Cream to Go Cupcakes
"A half-dozen cupcake recipe full of the flavor a Boston Cream pie but in a to-go version. These little cakes mix up easily and filling them just requires a small decorator tip and a plastic bag. Top it with a simple ganache topping and you have a perfect gem of a dessert for a small gathering! I hope you enjoy them as much as we do!"
photo by diner524
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
0.5 dozen
- Serves:
- 6
ingredients
- 44.37 ml butter, softened (or may use butter flavor shortening)
- 78.78 ml sugar
- 1 egg
- 2.46 ml vanilla
- 118.29 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml salt
- 44.37 ml 1% low-fat milk
- 157.80 ml vanilla pudding, already prepared your favorite way
- 118.29 ml semisweet chocolate morsel
- 59.14 ml heavy whipping cream
directions
- In a small bowl, cream together butter and sugar until light and fluffy then add egg and beat well.
- Stir in vanilla.
- Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
- Fill paper lined muffin cups half full.
- Bake at 350F for 15-20 minutes or until a toothpick comes out clean. (If using a dark coated pan reduce oven temperature to 325F).
- Cool for 10-15 minutes before removing from muffin pan to a wire rack to cool completely.
- Prepare your vanilla pudding (your favorite method/recipe) and chill till proper consistency of pudding.
- Cut a small hole in the corner of a pastry or plastic bag and insert a very small tip into the corner (from the inside of the bag to hold the tip).
- Fill bag with prepared pudding.
- Push the tip through the top of the cupcake about halfway down and fill each cupcake with pudding.
- Place the chocolate chips in a small bowl.
- In a small saucepan, bring whipping cream just to a boil (do not scorch) then pour over the chocolate chips and whisk until smooth.
- Cool, stirring occasionally to room temperature or until ganache thickens slightly (about 10 minutes).
- Spoon over cupcakes and let stand until set.
- Store in an airtight container in the refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh so yummy!!! Nice and moist from the pudding and loved the chocolate ganache topping!!! I also loved that it only made 6 cupcakes, with the kids both gone most of the time, this is the perfect amount!! I used a jello pudding mix which of course had a bunch of leftovers that I now add some extra with the cupcake. Thanks for sharing the recipe Mel!! Made for 123 Tag Game. -
GREAT RECIPE! These were so good! They were the perfect moist, tasty, little Boston Cream Cakes! I will definitely be making these again. The recipe is dead on and made exactly 6. I was surprised that the batter was really thick. I spooned it into little heart shaped silicone cups rather than pouring it. Mine baked in 18 minutes. Thanks Hokies for this KEEPER!
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>
