Boston Cream Cupcakes

From time to time I send baked goodies in with my husband to his work. A few months ago, one of his co-workers tore a cupcake expose (if you will) out of one of her magazines and sent it home with him for me to see. In this batch of cupcakes was the Boston cream cupcakes I made for the 4th of July.

I've never been a fan of eclairs, Boston cream pie and the like. But these are good. And the chocolate glaze that you spoon on top is one of my favorites.

Boston Cream Cupcakes:
Cupcakes:

• 2 1/2 cups flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 3 eggs
• 2 tsp vanilla
• 1 cup buttermilk

Filling:

• 1 - 3oz package cook and serve vanilla pudding (I got the bigger package and appreciated having some extra to work with)
• 1 1/4 cups milk (I used 2 1/4 with the bigger package)
• 1/2 tsp vanilla

Chocolate Glaze (YUM!):

• 8 oz semisweet chocolate (chopped or you can use chips)
• 1/3 cup water
• 1/3 cup sugar
• 3 Tbsp butter, softened and cubed

For the cupcakes, preheat the oven to 350 degrees and line about 20 muffin cups with liners. In a medium bowl, mix together your flour, soda, powder, and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs 1 at a time until well blended. Beat in the vanilla extract. Then, beat in your flour mixture alternately with your buttermilk (I read somewhere that it's always best to begin and end with your flour mixture).

Spoon batter into your muffin tins (about 2/3 full) and bake for about 15-18 minutes (or until a toothpick inserted in the center of a cupcake comes out clean). Let cool.

For the filling: Resist the urge to use instant pudding (unless you're planning to store and serve directly from the fridge). It is a lot quicker and easier, but the cook and serve pudding can handle being at room temp. much better than the instant stuff. Make the pudding according to package directions, cutting back the milk to 1 1/4 cups for the small package or 2 1/4 cups for the large package. Once you remove from heat, stir in the vanilla. Cover with pastic wrap (press the wrap directly onto the top of the pudding so you don't get that pudding "skin") and refrigerate until cold and firm.

Meanwhile, for the glaze: Combine your chocolate, sugar, and water in a small saucepan on low heat and stir until melted and smooth. Remove from heat and stir in butter until melted and smooth. Let cool.

Now, to assemble the cupcakes, slice the top off of each cupcake (just about where it hits the paper liner). Spread pudding on the cut surface and replace the cupcake top. Spoon some chocolate glaze on the top of the cupcake, helping it spread with the back of the spoon. Let chocolate glaze set and then serve, or refrigerate until serving.