Name: Boston Cream Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Boston Cream Cupcakes

1. 3 tablespoons shortening -

2. 1/3 cup sugar -

3. 1 large egg, room temperature -

4. 1/2 teaspoon vanilla extract -

5. 1/2 cup all-purpose flour -

6. 1/2 teaspoon baking powder -

7. 1/4 teaspoon salt -

8. 3 tablespoons 2% milk -

9. 2/3 cup prepared vanilla pudding -

10. 1/2 cup semisweet chocolate chips -

11. 1/4 cup heavy whipping cream -

How to cook deliciously - Boston Cream Cupcakes

1. Stage

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.

2. Stage

Fill 18 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.

3. Stage

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.

4. Stage

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.