Boston Cream Pie Cupcakes
2016-05-22 14:42:18
Yields 12
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Cupcakes
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup milk
- 1 cup thick vanilla pudding
Glaze
- 1/2 cup heavy cream
- 4 oz. milk chocolate, chopped
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners, spraying with pam. In a medium bowl, whisk together flour, baking powder and salt together. In a large bowl, beat the butter and sugar together until creamy, 4 minutes. Beat in the eggs one at a time and then the vanilla extract. Add the flour mixture in three batches, alternating with the milk. Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, spoon the pudding into a pipping bag. Cut a slit into the center of each cupcake and pipe in the pudding. In a large microwavable safe bowl, heat the cream until hot, 2 minutes. Add in the chopped chocolate and whisk until smooth. Transfer the mixture to the fridge to cool, 30 minutes. Using an electric beater, beat until slightly hick. Depending on how thick the mixture is, spoon the chocolate over each cupcake or use a knife to spread.
Adapted from Food Network
Adapted from Food Network
SALT & PREPPY https://www.saltandpreppy.com/
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