Description
Delicious Boston cream pie cupcakes with a moist cake base, creamy custard filling, and rich chocolate glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 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 prepared vanilla custard or pudding
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to the butter mixture.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes.
- Cool completely, then core each cupcake and fill with custard.
- Melt chocolate chips with heavy cream for the glaze. Spoon over filled cupcakes.
- Chill for 30 minutes before serving.
Notes
- Use room temperature ingredients for best results
- Don’t overfill cupcake liners – fill only 2/3 full
- Let cupcakes cool completely before filling
- Store refrigerated for up to 3 days
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: boston cream pie cupcakes, custard cupcakes, chocolate glaze cupcakes