Boston Cream Pie Cupcakes

There is not much food in Chappaquiddick.  An interrupted brunch, tea served to Joe Kennedy and party with beer and Coca-Cola.  The Kennedy’s are synonymous with Boston, so I thought this would be a good ending to a beach picnic.  They will go great with lobster rolls and Narragansett beer.

AuthorTheGBYCategory, , DifficultyBeginner

Boston Cream Pie Cupcake - The GBY

Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 8 oz Butter, unsalted, softened
 1 cup Sugar
 2 tsp Baking Powder
 1 cup Flour, self-rising
 4 Eggs, jumbo
 4 oz Instant Vanilla Pudding
 2 cups Milk
 8 oz Semi Sweet Chocolate chips, chopped
 ¾ cup Heavy Cream

1

Preheat oven to 350 degrees

2

Fill the cupcake pan with liners.

3

With an electric mixer, beat the first five ingredients together until smooth. Using a large ice cream scoop, divide the batter into the cupcake pans. Place into preheated oven and cook for 18 or so minutes. Cool for 15 minutes.

4

Prepare the vanilla pudding according to directions. Put in refrigerator.

5

Using a decorating tool with the filling attachment, stuff the pudding into the cupcakes.

6

Place the chocolate chips into a small bowl. In a saucepan, bring the heavy cream just to a boil. Pour the cream over the chips. Using a whisk, start in the center and move outward, until smooth. Place the ganache in the center of the cupcake, it will spread. Chill for about an hour before serving.

Ingredients

 8 oz Butter, unsalted, softened
 1 cup Sugar
 2 tsp Baking Powder
 1 cup Flour, self-rising
 4 Eggs, jumbo
 4 oz Instant Vanilla Pudding
 2 cups Milk
 8 oz Semi Sweet Chocolate chips, chopped
 ¾ cup Heavy Cream

Directions

1

Preheat oven to 350 degrees

2

Fill the cupcake pan with liners.

3

With an electric mixer, beat the first five ingredients together until smooth. Using a large ice cream scoop, divide the batter into the cupcake pans. Place into preheated oven and cook for 18 or so minutes. Cool for 15 minutes.

4

Prepare the vanilla pudding according to directions. Put in refrigerator.

5

Using a decorating tool with the filling attachment, stuff the pudding into the cupcakes.

6

Place the chocolate chips into a small bowl. In a saucepan, bring the heavy cream just to a boil. Pour the cream over the chips. Using a whisk, start in the center and move outward, until smooth. Place the ganache in the center of the cupcake, it will spread. Chill for about an hour before serving.

Boston Cream Pie Cupcakes

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