Boston Cream Pie Cupcakes
Delicious cupcakes filled with creamy pastry, topped with rich chocolate frosting, perfect for dessert or special occasions.
Servings: 12 cupcakes
Calories: 220kcal
Ingredients
For the Cupcake Batter
- 1 cup all-purpose flour Provides a soft and airy texture.
- 1 cup granulated sugar Balances the rich chocolate and creamy filling.
- 1/2 cup unsalted butter, softened Adds richness and moisture.
- 1/2 cup milk Keeps the cupcakes tender.
- 2 large eggs Binding agents for structure.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon baking powder Leavening agent for lightness.
- 1/4 teaspoon salt Enhances sweetness.
For the Filling and Topping
- 1/2 cup chocolate frosting Decadent topping for finishing touch.
- Pastry cream For filling Creme patissiere for signature flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with colorful liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix into the wet ingredients, alternating with milk until well combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Filling and Frosting
- Cut a small hole in the center of each cupcake and fill with pastry cream.
- Frost the tops with chocolate frosting.
Serve
- Enjoy your delightful Boston Cream Pie Cupcakes!
Notes
You can experiment with different frosting flavors. Ensure butter and eggs are at room temperature for smoother mixing.