Description
Indulge in these irresistible Boston cream pie cupcakes, a delightful twist on the classic dessert. Perfect for any occasion, these cupcakes combine soft sponge, creamy custard, and rich chocolate glaze.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup custard (store-bought or homemade)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes. Let cool completely.
- Using a small knife, cut a hole in the center of each cupcake and fill with custard.
- Melt chocolate chips with heavy cream to make the glaze. Spread over the cupcakes and let set.
Notes
- Store in an airtight container for up to 3 days.
- For best results, use room temperature ingredients.
- Substitute milk chocolate for semi-sweet if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American