Boston Créme Cupcakes

Boston Créme Cupcakes



Shopping List:

For the Cupcakes:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs, free range
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract

1 small ice cream scooper ( the one with a little metal band in it to squeeze  the mixture out) and 12-16 paper cupcases
Muffin tin


For the Filling and Topping:

Packet or box of Instant Vanilla Pudding ( Dr. Oetker, Bourbon Vanilla)( Or other)
150 gr double cream
150 gr chocolate (39%) chopped in small pieces



Pre- heat your oven to 180C. Put the paper cases into your muffin tin. Beat together the butter and the sugar until pale and fluffy. Beat in the eggs, one at a time. Mix in the flour and the milk, and the vanilla.  Divide the mixture into the paper case using your ice cream scooper.

Bake them in your preheated oven for 15-20 minutes until your cake skewer comes out clean.
leave to cool for 5 minutes, then gently turn them on onto your wire rack to cool completely.

Make half of the pudding mix as instructed on the back of the packet/box. Cool completely when done. Give it a good stir.

Scoop the middle of the cupcakes out with a cupcake scooper or a teaspoon and fill the little holes full of the pudding mix. You can use a little spoon or a piping bag.


Heat the double cream in a small heavy sauce pan over a medium heat until it starts to bubble around the edges. Take the pan off the heat and add the chocolate bits to the pan. Whisk/stir until smooth. Spoon or drizzle a glaze over the cream filled cupcakes. Or you can dunk them into the pan with the chocolate. Refrigerate until set. This will take about an hour.

Sprinkle with icing sugar.


They are so good they should be forbidden.



                                                          "Enjoy"