Boston cream 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
1 package (3 oz) cook & serve vanilla pudding
1 1/4 cups milk
1/2 tsp vanilla extract
8 oz semisweet chocolate, chopped
1/3 cup each sugar and water
3 Tbsp unsalted butter, softened
Heat oven to 350ºF. Line 18 muffin cups with paper liners.
In a bowl, whisk flour, baking soda, baking powder and salt until blended.
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.
With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
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.
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.
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.
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.