Boston Cream Cupcakes Recipe

Name: Boston Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons shortening; 1/3 cup sugar; 1 large egg; 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

Servings: persons

3 tablespoons shortening
1/3 cup sugar
1 large egg
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

1
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2
Fill paper-lined muffin cups half full. Bake at 350u00b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3
Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
4
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.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons shortening, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and more.

Yes, Boston Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boston Cream Cupcakes

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