Classic Boston cream pie…..in mini cupcake form! Your entire family will love these moist yellow cupcakes, filled with a luscious vanilla pudding and frosted with a rich chocolate ganache. — Impossible to only have one of these addicting cupcakes!
Yeah, so these cupcakes? I’m just about to die from cuteness-overload.
I mean, it’s Boston cream pie IN MINI FORM. So darn cute!
Sorry, I’m just a little pumped about these cupcakes. They really do have it all: A soft yellow cupcake base, a creamy filling, and a dark fudgy chocolate ganache. — Guys- could you do me a favor? Come and take the rest of these cupcakes out of my reach, before I end up doing some serious damage to the remainder of them.
I gave Rachel one of these cupcakes, she ran outside with it and two minutes later she was back asking for another.
I love that kid a little too much, so I couldn’t help but say yes. 😉
One of my pet names for Rach is actually, are you ready? Cupcake.
Most of the time she loves it, other times she hates it. — I don’t care. It’s adorable and it suits her perfectly. — Small and tiny, but packs an incredible punch.
I usually ask her what kind of cupcake she is and the answer is always “chockwit”…..How surprising..
Back to the cupcakes. (the actual ones) 😉
Don’t let the long ingredient list scare you away. —These cupcakes may look complicated and involved, but they are actually fairly simple to make. There’s 3 main things involved: Yellow cupcakes, vanilla pudding filling, and chocolate ganache frosting.
Classic Boston cream pie, only in mini form. — Now, in the interest of saving time, I recommend you make your vanilla pudding filling first, because it does need to chill for about an hour before using.
Next, you’ll make your yellow cupcakes: Just a simple yellow cake recipe, but the only one I ever use because it’s so easy and so good. It yields a perfectly soft and springy texture every single time.
You’ll need to grab your plain yogurt, (big moist boost!) buttermilk, (another huge moist boost) eggs, honey, vanilla extract, flour, baking powder, and salt. — Simple ingredients, yet they make a pretty dang good yellow cake.
My cupcakes took precisely 24 minutes at 350º. Start checking them around 22 minutes, because you don’t want to over-bake them, otherwise they’ll lose that soft, moist texture. A toothpick should come out clean, and the tops of the cupcakes should bounce back when lightly touched. Be sure you cool your cupcakes completely before filling with the vanilla pudding.
Last, but certainly not least, you’ll make your chocolate ganache frosting. You’ll only need two ingredients: Heavy cream (only 3 tablespoons!) and semisweet chocolate chips.
Chocolate ganache isn’t really complicated or finicky, but you do need to follow the directions to a T, for best results.
You’ll start by gently bringing the heavy cream to a slow simmer. (not boiling!) If you accidentally heat your cream too long, cool slightly until just warm. Then, in a double-boiler (or in a microwave) heat chocolate chips until they just start to lose their shape. (they should not melt entirely) Immediately pour warm cream over partially-melted chocolate chips, and whisk until ganache is smooth and fudgy.
Let your ganache sit 10 minutes, or until it reaches spreading consistency. (if ganache becomes TOO thick, thin it out a little bit with 1/2 to 1 teaspoon hot water) Then spoon over filled cupcakes and swirl to frost them.
Guys, the chocolate ganache is so good I was literally sitting in the middle of the kitchen scraping the pan. — Just a typical day for me.
There’s just something so intricate and nostalgic about these cupcakes that I absolutely adore. Again, it’s probably the cuteness factor.
I enjoy eating cute food, how ’bout you guys?
There’s really nothing NOT to love about these cupcakes: The soft cake, the creamy filling, and the fudgy frosting just work like a dream together. That first bite takes you into the soft, melt-in-your-mouth yellow cake. That second bite takes you into the creamy, vanilla-flavored pudding and OMG all that fudgy chocolate…..Be still my heart…
FYI, if you plan on making these cupcakes for a get-together with even just a few people, I would recommend doubling the recipe. Believe me when I say these cupcakes go and they go fast. Really fast.
Be sure to grab a few to hide away for yourself, because once people see these cupcakes they’re not really interested in sharing. Me included.
There you have it: Boston cream pie at it’s absolute finest. 😉
Boston Cream Pie Cupcakes
- VANILLA PUDDING FILLING:
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 egg yolk
- 2 tablespoons cornstarch
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- pinch salt
- YELLOW CUPCAKES:
- 1/2 cup plain yogurt
- 1/2 cup buttermilk
- 1/2 cup honey
- 1 large egg plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1-1/4 cups white whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- CHOCOLATE GANACHE FROSTING:
- 3 tablespoons heavy cream
- 1/2 cup semisweet chocolate chips
Make the vanilla pudding: In a medium saucepan, whisk milk, cream, egg yolk, cornstarch, and honey until combined. Whisk mixture over medium heat, until pudding is thickened and coats the back of a spoon. Whisk in vanilla and a pinch of salt. Cool pudding slightly, then transfer to a container, pressing plastic wrap directly on the surface. Chill pudding at least 1 hour.
Preheat oven to 350F. Line a 12-cup muffin tin with cupcake wrappers and set aside.
Make the cupcakes: In a large bowl, whisk yogurt, buttermilk, honey, eggs, and vanilla until smooth. In a separate small bowl, whisk flour, baking powder, and salt until combined. Gently fold into liquid mixture until batter is smooth.
Divide batter between prepared muffin tin and bake cupcakes at 350F 23-24 minutes, or until a toothpick comes out clean. Cool cupcakes completely on a wire cooling rack.
Make the chocolate ganache: In a small saucepan, heat cream until just simmering (not boiling) In a double-boiler, melt chocolate chips just until they begin to lost their shape (their should still be chunks) Pour warm cream over partially-melted chocolate, and gently whisk until ganache is smooth. Cool ganache 5 minutes.
While ganache cools, assemble the cupcakes: Cut a 1/2 inch deep circle into cooled cupcakes and remove top. Fill each indention with about 1 teaspoon vanilla pudding, then replace tops. Spoon chocolate ganache over top of cupcakes. (if ganache cools too quickly and becomes too thick during this time, thin it out with about 1/2 to 1 teaspoon hot water) Let cupcakes set 10 minutes before serving.
Store cupcakes in refrigerator up to 3 days.
I know you’ll adore my other cake recipes!