Make Irresistible Boston Cream Cake Cupcakes

1/3 cup light brown sugar 1/3 cup granulated sugar 3/4 cup salted butter softened 2 large egg(s) 1 teaspoon pure vanilla extract

Ingredient

18 tbsp heavy cream 1 cup + 2 tablespoons 1/2 teaspoon baking powder 2 cups all-purpose flour 2 cups vanilla pudding 1 1/2 cups semi-sweet chocolate chips

Ingredient

Make the oven 350°F preheat. Set aside a cupcake tray loaded with liners.

Direction

Spend two minutes whip the butter and sugar together using an electric hand mixer.

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Whisk eggs, vanilla essence, one cup of heavy cream until the batter is smooth and eggs are well beaten.

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Add flour and baking powder. Whisk the wet and dry ingredients gently until the batter is barely mixed.

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Load your cupcake liners roughly two-thirds full of batter. Cook for twenty minutes.

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Use a wooden spoon or a big piping bag tip to pike a hole in the middle of every cupcake once they have done baking. Spoon the vanilla pudding into a piping bag; pipe some straight into each hole.

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In a separate bowl using the remaining heavy cream, melt the chocolate chips. Start with 45 seconds and then keep on 30-second intervals until the chocolate melts totally. Following every cooking interval, give the chocolate a brief swirl.

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Spoon the chocolate ganache over the cupcakes, then let them sit in the refrigerator for about twenty minutes—or until the chocolate sets.

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