Boston Cream Cupcakes

Happy Valentines Day! ❤

Husband’s all-time favorite donut is a boston cream donut. So for valentines day I decided to try to make his favorite donut, into a cupcake. It’s a little bit trickier than I imagined. This recipe turned out great… the only problem I seem to have run into, is that the vanilla pudding stuffing got soaked in to the cupcake for the most part. I mean don’t get me wrong – it still tastes delicious! But if you’ve ever head a boston cream donut you know that reaching the vanilla pudding center is the best part!

Even though the center of the cupcake was a tiny bit disappointing, it still tasted like the donut. Delicious!

Enjoy!

Ps : Any bakers out there know if there’s a way to stuff a cupcake with pudding without having the cake soak it all up? I wonder what I did wrong… hmmmm.

Ingredients:

Cupcakes

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk

Filling

  • 1 package (3 oz) cook & serve vanilla pudding
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract

Chocolate Glaze

  • 8 ounces semisweet chocolate, chopped
  • 1/3 cup each sugar
  • 1/3 cup water
  • 3 tablespoons unsalted butter, softened

Instructions:

1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Prepare pudding as package directs, using 1 1/4 cups milk. Add vanilla. Cover and place in refrigerator until cold.

7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. Cut circle out of the center of cupcake and remove carefully. Spoon out some of the inside of the cake, making room for the filling.

9. Fill cupcake with tablespoon of vanilla pudding. Replace cut out circle from top of cupcake. Spoon about 1 tablespoon of chocolate glaze on top of each cupcake.

Modified from A Bit of Knees

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