Boston Cream Cupcakes
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
These cupcakes are miniature versions of Boston cream cake, a famous American dessert. Before filling the cupcakes with pudding, cut out a small amount of crumb from the center to ensure there's enough room for the filling. Alternatively, you can simply cut the cupcake in half, spread frosting on one half, and then cover the other half with the other. This recipe doesn't require much time, as the main ingredients are pre-made. However, you can bake your own cupcakes if you prefer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.25 cups cold whole milk
- 100 g dry vanilla-flavored pudding mixes
- 1 tbsp vanilla extract
- 12 ready cupcakes, baked from dry cake mix
- 1 cup heavy cream
- 350 g dark chocolate chips
- 1/4 cup sifted powdered sugar
We recommend
Recipes with similar ingredients: cake mix, milk, cream, dark chocolate, chocolate chips (granules), powdered sugar, vanilla extract, vanilla pudding
Cooking the dish according to the recipe:
- Combine the milk, dry pudding mix, and vanilla extract in a large bowl. Beat with a hand mixer for 2 minutes or until thickened. Refrigerate for 15 minutes. Spoon the mixture into a pastry bag fitted with a medium, plain tip. Fill the cupcakes with vanilla pudding. Insert the tip into the top of the cupcakes and pipe 2 tablespoons of filling into each.
- Heat the cream in a small heavy saucepan over medium heat until bubbles form around the edges. Remove from the heat, add the chocolate chips, and whisk until smooth. Spoon the glaze over the cupcakes or carefully pour it onto the cupcakes. You can also dip the tops of the cupcakes in the glaze. Refrigerate for at least 1 hour before serving. Dust with powdered sugar.
Categories:
Similar recipes
