Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3 tablespoons butter, at room temperature 2 large eggs, beaten 1 cup sugar 2 tablespoons milk 1 tablespoon vanilla extract 8 cups all-purpose flour, divided 3/4 cup (50 grams) unsweetened cocoa powder, divided 2 teaspoons baking soda (Baking Soda) or 1 teaspoon baking powder (Baking Powder) dissolved in 1 tablespoon water can be used instead of the Baking Soda. Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a bowl, combine together the flour, baking powder, salt and cinnamon. Cut in butter until it is crumbly. In another bowl or on a separate surface, whisk together the eggs and sugar until they are light and fluffy. Add the milk and vanilla extract to the butter mixture; mix well. Stir in 3/4 cup of the flour mixture; mix well again. Pour batter into prepared pan; spread evenly. Sprinkle remaining 3/4 cup of flour over top of batter; bake for 25 minutes or until a toothpick inserted into center comes out clean. Allow to cool for 10 minutes before serving warm from oven; enjoy!
Boston Cream Pie Cupcakes Recipe
When it comes to cupcakes, this recipe may just reign supreme. They’ve got three elements that put them above the rest – perfectly baked vanilla cupcakes, sweet cream filling, and chocolate icing. The best part? It’s all made from scratch! And don’t let that scare you, either. Even though these cupcakes are homemade through and through, they’re pretty hassle-free and easy to make. If you love a good Bottom cream donut, you’re going to be seriously obsessed with this delicious cupcake recipe.
How to Make Boston Cream Pie Cupcakes
Make the pastry cream by combining sugar, cornstarch, and milk to a saucepan. Whisk until smooth over medium heat. Once thickened, remove from the heat. Add a bit of the pastry mixture to the egg yolks and whisk. Add the egg mixture to the milk mixture. Bring the saucepan back to a boil. Remove from the heat and add butter and vanilla. Cool the mixture at room temperature. Whisk together flour, baking powder, and salt. Beat the sugar and butter until fluffy. Mix in the buttermilk and vanilla. Mix in egg whites until well combined. Add half of the dry ingredients to the batter. Mix in the milk. Add remaining dry ingredients and mix. Bake the cupcakes. To make the ganache frosting, combine chocolate chips and heavy cream in a microwave-safe bowl. Melt the mixture in the microwave. Stir in powdered sugar. Cut out the center of the cooled, baked cupcakes. Fill the centers with cream. Top with ganache.
No matter when or where you serve these Boston cream pie cupcakes, they’re guaranteed to be a hit! After all, who can resist a chocolate covered, vanilla cream filled cupcake?! If you make this recipe be sure to leave us a comment or rating. Enjoy!
