Description
Delicious cupcakes inspired by the classic Boston cream pie, filled with pastry cream and topped with chocolate frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup pastry cream (store-bought or homemade)
- 1/2 cup chocolate frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, fill each cupcake with pastry cream using a piping bag.
- Top each cupcake with chocolate frosting.
Notes
Store cupcakes in the refrigerator for 3 to 5 days or freeze for up to 2 months. Adding chocolate shavings or sprinkles can enhance presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg