Boston Cream Cupcakes

I had my first piece of Boston Cream Pie last weekend. Shanny, David, Dan and I went to the Nordstroms Cafe in South Coast Plaza and I couldn't resist getting a slice of my own! Its' smooth chocolate glaze, sweet custard filling and vanilla cake were teasing me from behind the bakery glass, "Buy me...you know you want to!"- if desserts could talk. I caved...and I'm so glad that I did!

Here is a repost inspired by my amazing piece of Boston Cream Pie from the Nordstroms Cafe.

Boston Cream Cupcakes

By: Woman's Day

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

Serves: 18

This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolate glaze.

Cupcakes

2 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp each baking powder and salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups sugar

3 large eggs

2 tsp vanilla extract

1 cup buttermilk

Filling

1 package (3 oz) cook & serve vanilla pudding

1 1/4 cups milk

1/2 tsp vanilla extract

Chocolate Glaze

8 oz semisweet chocolate, chopped

1/3 cup each sugar and water

3 Tbsp unsalted butter, softened

Recipe Preparation

1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.
2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.
3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
6. Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
8. Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.