Best 2 Boston Creme Cupcakes Recipes
Indulge in the delectable harmony of flavors with our irresistible Boston Creme Cupcakes. These delightful treats are a symphony of textures and tastes, featuring a moist and fluffy vanilla cupcake base, a rich and creamy Boston cream filling, and a decadent chocolate ganache topping. Each bite is a journey through a world of sweetness, leaving you craving more. Whether you're a seasoned baker or just starting your culinary adventure, our carefully crafted recipes will guide you through the process of creating these classic cupcakes with ease.
Alongside the Boston Creme Cupcakes, we present a collection of equally tempting variations to satisfy every palate. The Chocolate Boston Creme Cupcakes offer an indulgent twist with a rich chocolate cupcake base and a creamy chocolate filling, while the Raspberry Boston Creme Cupcakes introduce a burst of fruity sweetness with a raspberry filling. For those who prefer a gluten-free option, our Gluten-Free Boston Creme Cupcakes provide the same delightful experience without compromising on taste and texture. Additionally, our Mini Boston Creme Cupcakes are perfect for parties or as a delightful treat to enjoy on the go.
BOSTON CREME CUPCAKES
Steps:
- Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
- Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.
BOSTON CREME MINI-CUPCAKES
Easy to make mini cupcakes that taste like a miniature Boston cream pie! This semi-homemade version of one of my favorite pies is a big hit at potlucks or just for a little snack to have around the house. It is also easy to make in stages and defrosts nicely when ready to serve by just letting them sit out for an hour or so on the counter.
Provided by veggiechef
Categories Desserts Cakes Cupcake Recipes Holiday
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 mini muffin cups with cooking spray.
- Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
- Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
- Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
- Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
- Freeze filled cupcakes for at least 1 hour to make frosting them easier.
- Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
- Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 34.2 g, Cholesterol 32.1 mg, Fat 11.7 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 252.6 mg, Sugar 24.2 g
Tips:
- For a richer flavor, use dark chocolate or cocoa powder in the cupcake batter.
- To make the cupcakes extra moist, add a cup of sour cream or Greek yogurt to the batter.
- For a taller cupcake, beat the egg whites separately until stiff peaks form and then fold them into the batter.
- For a creamier filling, use heavy cream instead of milk in the pudding mix.
- To make the frosting easier to spread, let it come to room temperature before frosting the cupcakes.
- For a more professional look, use a piping bag to frost the cupcakes.
Conclusion:
Boston cream cupcakes are a classic dessert that is sure to please everyone. With their moist chocolate cupcakes, creamy vanilla pudding filling, and rich chocolate ganache frosting, these cupcakes are the perfect treat for any occasion. Whether you are making them for a birthday party, potluck, or just because, these cupcakes are sure to be a hit.
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