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Boston Cream Cupcakes Recipe

Ingredients

How to make it

  • Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  • Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
  • NOTE: Might consider putting the pudding in from the top. Corn a hole in top to middle and fill it up. Don't be afraid to use more pudding.
  • Others who made this thought the pudding in cupcake got soaked up in the baking. So be aware of this. Use your own baking skils. I put a little in baking and I cored out a section and they loved it. I made LARGE cupcakes si it was plenty enough dessert per serving.

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The Cook

MountainMamas W. Moreland, Virginia

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