Boston Cream Pie Cupcakes Easy Dessert Recipes

Boston Cream Pie Cupcakes Small Batch Dessert for Two

Directions. Prepare the pastry cream: Whisk together egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, and pinch of nutmeg until combined. Add in 2 tablespoons of flour and mix until thoroughly incorporated. Place 1 cup half-and-half in a medium saucepan over medium-low heat until just beginning to simmer, about 5 minutes, then remove from heat.

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For frosting: In a medium microwave-safe bowl, cook chocolate and cream on high in 30-second intervals, stirring between each, until mixture is melted and smooth (about 2 minutes total). Gradually whisk in confectioners' sugar until smooth. Let mixture cool until thickened and spreadable, about 30 minutes. Spread frosting onto cupcakes.

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Step 3 While cupcakes cool, prep pudding and ganache: In a small bowl, combine milk and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more. Whisk 2 minutes, then let.

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STEP TWO: Mix together the cake mix, water, oil, and egg whites until completely incorporated. Use a stand mixer or a large mixing bowl and a handheld mixer on medium speed. STEP THREE: Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15 to 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted comes out clean.

Boston Cream Pie Cupcakes

Gradually stir in milk until well blended. In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt. Gradually add in milk mixture, stirring well to prevent lumps. Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).

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To Make The Cupcakes. Preheat the oven to 350°F. Line 2 muffin tins (24 wells) with paper cups or silicone cups. To make the cupcake batter: Beat the butter and sugar in a large mixing bowl until they're well combined. Add the eggs one at a time, beating well after each addition.

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Both flavors of cake mix taste great for the cupcakes. In a medium sized mixing bowl mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake.

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STEP ONE: Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside. STEP TWO: Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.

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Ingredient notes and substitutions. Cake Mix: You can use whatever yellow cake mix you want - look for the 15. 25 ounce size, and check the back of the box to make sure you have the ingredients to make the cupcakes (usually eggs and vegetable oil). Pudding: You can also use whatever instant vanilla pudding mix you like. Chocolate: We like the mini chips because they melt nicely.

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Step 2. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. Step 3. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. Cool, if necessary, until thick glaze.

Boston Cream Pie Cupcakes Easy Dessert Recipes

Beat in the eggs and egg white one at a time, beating for about 30 seconds on low speed and scraping down the sides and bottom of the bowl after each addition. In a small bowl or measuring cup, whisk together the milk and vanilla. Add the milk mixture, 1/3 at a time, to the batter.

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Preheat oven to 350 degrees F and line a muffin tin with 18 baking cup liners. In a medium bowl beat together the cake mix, milk, water, vegetable oil, egg yolks and vanilla, until combined. In a separate bowl, beat egg whites until stiff peaks have formed, around 3-5 minutes.

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Make the Cupcakes. Preheat oven to 350 F and line 22 muffin cups with paper or silicone liners. (this recipe makes 20-22) In a large bowl, whisk flour, baking soda, baking powder, and salt until blended. Beat butter until creamy, slowly add sugar and beat until light and fluffy, about 2 minutes.

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Remove from heat and allow to cool for 10 minutes. 1 cup (236 ml) milk¹, 1 cup (236 ml) heavy cream¹, ⅓ cup (67 g) + 3 Tablespoons granulated sugar, ¼ teaspoon salt. In a separate large bowl, vigorously whisk together egg yolks and remaining sugar until sugar begins to dissolve (about 15-30 seconds).

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Cover the mixture and refrigerate until ready to use. Make The Ganache: Simmer the heavy cream and sugar on the stove. Pour the hot mixture over the chocolate pieces, let it stand for 3 minutes, and stir until combined and fully melted. Let the chocolate mixture cool for 15-20 minutes.

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Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth.