Friday, September 17, 2010

Boston Cream Pie Cuppy's:

Boston Cream Pie Cupcakes
Source: Woman's Day, March 2010


2 and 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1 /2 sticks butter (room temperature)
1 and 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk

Preheat oven to 350 degrees and line a cupcake pan with 24 cupcake liners.

Whisk together flour, baking soda, baking powder, and salt and set aside.

Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

On low, alternately beat in flour mixture and buttermilk, ending with flour mixture.

Fill cupcake liners 2/3 full and bake for 18 - 20 minutes. Cool in pans a few minutes and transfer to wire rack to cool completely.

1 package instant vanilla pudding
1 and 1/4 cups milk
1/2 teaspoon vanilla extract

Whisk together pudding mix, milk, and vanilla extract for 2 minutes. Cover with plastic wrap and chill in the fridge at least 30 minutes.

Chocolate Glaze topping:
8 oz. semisweet chocolate (chips or chopped)
1/3 cup granulated sugar
1/3 water
3 tablespoons butter

Combine chocolate, sugar, and water in a small saucepan over low heat. Cook about 3 minutes, stirring until melted and smooth. Remove from heat and stir in butter until melted. Let cool a few minutes before topping cooled cupcakes.

To assemble the cupcakes:
Use the cone method to remove a chunk of cake from the center of each cupcake.
Put aside chunk of removed cake.
Fill the holes with pudding.
Place chunk of cake back on top of cupcake like a plug.