Boston Cream Cupcakes

Making these cupcakes was different for me…I had never made filled cupcakes before. I did pretty well with filling them but ended up not getting enough in the middle. They were still delicious but I wanted more filling! (When I ate mine, I put extra pudding on it!) So first off, let me offer you a tip: When you make these and you get to the filling stage, make sure you push the tip into the cupcake almost to the bottom and you can turn it back and forth a little bit to get more filling in there.

I doubled the recipe and there are a lot of pictures to show you all the steps.

I'm creaming together the shortening and sugar.

I’m creaming together the shortening and sugar.

I added the eggs and vanilla...

I added the eggs and vanilla…

...now blending it together with my mixer.

…now blending it together with my mixer.

Now, I'm adding the flour...

Now, I’m adding the flour…

...and alternating with the milk.

…and alternating with the milk.

Dividing the batter between the muffin cups.

Dividing the batter between the muffin cups.

Just gotta get every little drop! :)

Just gotta get every little drop! đŸ™‚

Nice and golden, just out of the pan.

Nice and golden, just out of the pan.

Mixing up the pudding to fill them with. I may or may not have licked the bowl afterwards...

Mixing up the pudding to fill them with. I may or may not have licked the bowl afterwards…

Filling the cupcakes. I felt a little awkward here since I hadn't ever done this before. It turned out to be pretty easy once I got started...I just wish I'd gotten more pudding in there! (Next time!!!))

Filling the cupcakes. I felt a little awkward here since I hadn’t ever done this before. It turned out to be pretty easy once I got started…I just wish I’d gotten more pudding in there! (Next time!!!)

The finishing touch...the chocolate ganache.

The finishing touch…the chocolate ganache.

Boston Cream Cupcakes

3 Tbls Shortening

1/3 Cup Sugar

1 Egg

1/2 tsp Vanilla

1/2 Cup All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Salt

3 Tbls 2% Milk

2/3 Cup Prepared Vanilla Pudding

1/2 Cup Semisweet Chocolate Chips

1/4 Cup Heavy Whipping Cream

1. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

2. Fill paper lined muffin cups half full. Bake at 350°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.

4. 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. Yield: 1/2 dozen.

**PHOTOS BY RENEE’S GOURMETS**

*Recipe from Taste of Home

One comment

  1. Ledbetter says:

    These cupcakes are really tasty.

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