Boston Cream Pie Cupcakes Recipe

Divide the batter between the cupcake liners. The box will call for 2 cups of milk but only use 1 12 for a thick cream.

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This is an easy recipe to make but requires time to allow the ganache to cool before frosting.

Boston cream pie cupcakes recipe. Bake cupcakes until light gold about 15 minutes. Give yourself lots of time to allow for the waiting time. Let cool in tins for 10 minutes then transfer to wire racks.

Once the cupcakes are cooled cut them in half horizontally. This video is more than just a fun cupcake flavour its is also a must-have recipe for every budding baker or pastry chef because it includes my Crème Pâtis. Make sure the cupcakes are completely cool before assembling.

Now microwave the remaining cool whip and chocolate for 1-2 minutes or until the chocolate is melted. Bake for 20-22 minutes until the cupcakes are domed and beginning to turn golden. Let them cool in the muffin tin for a few minutes then turn them out onto a wire rack.

Divide batter among muffin cups filling each halfway. Add the pastry cream. Let the cupcakes cool.

In a large mixing bowl cream. Boston Cream Pie Cupcakes are a mini version of the classic with soft fluffy cupcakes vanilla pastry cream filling and a rich decadent chocolate ganache. How to Make This Boston Cream Cupcakes Recipe.

Using either a stand mixer or a large mixing bowl and a handheld mixer at medium speed prepare the cake mix according to the instructions on the. Meanwhile make the cupcake filling by whisking 1 12 cups of milk into a box of instant vanilla pudding. Spoon about 1 Tbsp of the pudding mixture onto the bottom half of the cupcakes then place the top half back on.

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