Boston Cream Pie Cupcakes
A delightful twist on a classic favorite! These handheld Boston Cream Pie cupcakes feature moist vanilla cake filled with creamy vanilla pudding and topped with a luscious chocolate ganache—perfect for any occasion.
Ingredients:
Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Filling:
2 cups vanilla pudding
Chocolate Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
Divide the batter among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Once cooled, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
For the ganache, heat heavy cream in a small saucepan until it just starts to simmer. Remove from heat, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
Spoon the ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.
Enjoy these handheld Boston Cream Pie delights! 
