Boston Cream Cupcakes

Boston Cream Pie is a traditional American dessert, but we've turned it into an individual treat with all the same great creamy goodness on the inside, luscious chocolate topping on the outside.

Preheat oven to 325°F. Line muffin pan with baking cups.

In small bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, 1 at a time, and vanilla; blend well. Scrape down bowl. Add flour mixture alternately with milk, starting with the flour; mix until just combined. Pour into prepared pans, filling each cavity 3/4 full.

Bake 18-20 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling grid.

In large bowl, whisk together pudding mix and milk for 2 minutes. Cover and refrigerate until needed.

Use an apple corer or melon baller to remove the center of each cupcake. Fill the cupcake and mound the top with vanilla pudding (about 2-1/2 tablespoons of pudding per cupcake). Chill in refrigerator 20 minutes.

Meanwhile, in large saucepan, heat cream just to boiling. (Do not boil.) Remove from heat; add chopped dark cocoa candy; stir until melted and smooth. If candy does not melt completely, heat at low temperature, stirring constantly, until smooth.

Spoon chocolate glaze over the cupcake. Drizzle melted white candy over top of chocolate glaze.

Makes about 24 cupcakes.

Print  
The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.