Boston Cream Cupcakes Recipes

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BOSTON CREAM CUPCAKES

Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1/2 dozen.

Number Of Ingredients 11



Boston Cream Cupcakes image

Steps:

  • 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.

Nutrition Facts : Calories 283 calories, Fat 15g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 204mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

3 tablespoons shortening
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons 2% milk
2/3 cup prepared vanilla pudding
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

BOSTON CREAM PIE CUPCAKES

This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 10



Boston Cream Pie Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  • Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  • Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  • Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.

6 tablespoons unsalted butter, room temperature, plus more for tins
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup whole milk
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

BOSTON CREME CUPCAKES

Provided by Sandra Lee

Categories     dessert

Time 17m

Yield 12 cupcakes

Number Of Ingredients 7



Boston Creme Cupcakes image

Steps:

  • Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
  • Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

BOSTON CREAM CUPCAKES

Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper.

Provided by SharleneW

Categories     Dessert

Time 40m

Yield 20-24 serving(s)

Number Of Ingredients 21



Boston Cream Cupcakes image

Steps:

  • To make cupcakes: Preheat oven to 350°F.
  • Cream butter and sugar together with an electric mixer; add vanilla and eggs.
  • Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
  • Line muffin pans with paper liners.
  • Fill each about three-quarters full with batter.
  • Bake 15-20 minutes.
  • To make pastry cream: Bring milk just to boil in medium saucepan.
  • Whisk egg yolks, sugar and cornstarch together in a bowl.
  • Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
  • Add a little more hot milk to the egg mixture and stir well again.
  • Then add all of the hot milk and stir.
  • Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
  • Pour pastry cream into clean bowl and whisk in vanilla.
  • Whisk in butter 1 ounce at a time until smooth.
  • Cover surface with plastic wrap and chill until cool.
  • Fold whipped cream into chilled pastry cream.
  • To make chocolate glaze: Bring cream and corn syrup to boil.
  • Pour hot cream over chopped chocolate in a medium bowl.
  • Let hot cream sit on the chocolate for about 5 minutes.
  • Stir until chocolate is dissolved and smooth.
  • Stir in butter.
  • To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
  • OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
  • OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
  • Drizzle chocolate glaze over top of each cupcake.

Nutrition Facts : Calories 350.2, Fat 23.5, SaturatedFat 14.3, Cholesterol 128.4, Sodium 129.4, Carbohydrate 31.8, Fiber 0.3, Sugar 19.3, Protein 4

3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature
1 cup milk
3 egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 cup heavy cream, whipped
1 cup heavy cream
1 tablespoon corn syrup
8 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter

OUTRAGEOUS BOSTON CREAM PIE CUPCAKES!

Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)

Provided by Vseward Chef-V

Categories     Dessert

Time 50m

Yield 14 cupcakes, 14 serving(s)

Number Of Ingredients 10



Outrageous Boston Cream Pie Cupcakes! image

Steps:

  • Prepare yellow cupcakes as directed on box.
  • In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
  • When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
  • When all the cupcakes have been filled, prepare your ganache.
  • Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
  • Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.

18 1/2 ounces butter recipe cake mix
1 (3 ounce) box French vanilla instant pudding
1 cup half-and-half
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 cup powdered sugar
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

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