Boston Cream Cupcakes

 I love cupcakes!  Cupcakes are my favorite way to eat cake! I love the individual servings, the adorable liners. With a cupcake you get the perfect ratio of cake to frosting. Today I decided to make Boston Cream Cupcakes. Mr. Sweets and Whimsy loves Boston Cream Pie and Boston Cream doughnuts. So, I decided to make a classic yellow cake, but dress it up with some chocolate ganache drizzled on top and a vanilla pudding filling. The kids loved it! A hit all the way around and such a pretty cupcake. Mr. Sweets and Whimsy is already talking about the “next time” I make this and the multi-layered boston cream cake I will make as well…..yes- it’s that good!

final picture

 I started with a yellow cake from scratch. You can absolutely use a box mix, but I really LOVE this recipe, it has a great texture and buttery flavor. I started with the wet ingredients. Whip the butter and sugar together, then incorporate the eggs. 


 Next I put together my dry ingredients. I love using cake four. It gives your cake an airy texture. Cake flour is made from winter wheat and has a very light texture and color. Cake flour always needs to be sifted to avoid clumps. For this cake I also use some baking powder and salt. I also incorporated milk alternately with my flour mixture.


 In the meantime, I started melting my chocolate for my ganache. Melt chocolate chips and whipping cream together until you get a silky smooth consistency. 


I also wanted to get my pudding into the fridge so I made that next.  I went ahead and used a packaged pudding mix for this… Next time, I’m excited to make an authentic pastry cream. But, this was still yummy and… I had some leftovers and I made a special treat! Stay tuned! 


 I decided to use a jumbo cupcake tin because I wanted the ganache to have a large area to drizzle over and set up. With a smaller cupcake the ganache tends to run to the plate. sad…


After the cupcakes were baked and cooled, I made an “x” in the top with a sharp knife.  I used a decorator bag with a long attachment, filled it with my pudding and piped a small amount into the center of the cupcake. You will know you have piped enough pudding when you see some peeking out the top of the cupcake. You can also use a Ziplock bag as your piping bag if you’d like! (Especially if you use the Jumbo cupcakes- they can handle it!) With regular size cupcakes it is very easy to overfill the cupcake and you may split the cake- just go easy on the filling either way!  An alternate solution- you can cut the cupcake in half horizontally and fill like you would a sandwich.   I like the surprise filling! Keeps me on my toes! 


 Next comes the glaze! It is heavenly! Truly! A wonderful color and taste and a really nice compliment to the cake and the surprise filling! 


 Can you see the vanilla pudding? Next time I will definitely put my piping bag further into the cake to add more filling! Mmmm…..a little chocolate pudding wouldn’t be bad in this either! 

filled cupcake

Remember that vanilla pudding I had left? well- i also had some ganache left over. Look how pretty!  But, honestly that chocolate ganache would be good on anything!! 

final pudding

 I’m sure Boston Cream (in all forms) and I will dance again and if we do I’ll invite you to come along!


Boston Cream Cupcake
A take on a classic! Perfect fluffy yellow cake topped with heavenly chocolate ganache and a surprise filling!
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For the Cake
  1. 1 cup butter, softened
  2. 1- 1/2 cups sugar
  3. 4 large eggs
  4. 3 cups sifted cake flour
  5. 2- 1/2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1 cup milk
  8. 2 teaspoons vanilla extract
For the chocolate Ganache
  1. 1 cup whipping cream
  2. 12 oz chocolate chips
For the pudding
  1. 1 box vanilla pudding
  2. 2 cups whole milk
For the cake
  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
  2. Combine flour baking powder, and salt;add to butter mixture alternately with milk, beginning and ending with the flour mixture.
  3. Mix at low speed after each addition until blended. Stir in vanilla.
  4. Pour batter into buttered cupcake tin. Bake at 350 degrees for 20-22 minutes for the jumbo pans. (16 minutes for the regular cupcake tin)
  5. Cool in tin for 10 minutes. Remove from tin, place on wire rack to cool completely.
For the Chocolate Ganache
  1. Heat the whipping cream in a double boiler over medium heat. Pour over the chocolate chips, stir until you get a smooth and silky constancy.
For the pudding
  1. Follow package instructions
For the Boston Cream Cupcakes
  1. To assemble: Make an "x" with a sharp knife on the top of a cooled cupcake. Pipe pudding into center of the cupcake until to see some pudding "peeking" over the top. Drizzle with chocolate ganache! YUMM!!
Adapted from The All New Ultimate Southern Living Cookbook (for the cake recipe)
Adapted from The All New Ultimate Southern Living Cookbook (for the cake recipe)
Sweets & Whimsy

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