Boston Cream Cupcakes

This recipe is one of my absolute favorites. I am not a huge fan of Boston Cream Pie because I feel that the cake-filling-chocolate ratio is off (I feel even more strongly about this in BCP donuts - ughhh). These cupcakes solve that by allowing the perfect proportion (in my mind, at least!) It is mostly cupcake - a yummy vanilla cupcake that is dense and not too sweet. Then there's vanilla pudding for the filling (and you can add as much or as little of this as you want, depending on your ratio preference - I stick with the recommended 1 tablespoon), and a semi-sweet chocolate glaze. This recipe originally came from a Women's Day magazine, but I made some modifications over the several times I've baked these so they end up "just right."

Without further ado...

Step 1: Filling

1 - 3 oz package of cook & serve vanilla pudding

1 1/4 cups milk

1/2 tsp vanilla

Prepare pudding as package directs, using 1 1/4 cups of milk. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.

Step 2: Cupcakes:

2 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

1 1/4 cups sugar

3 large eggs

2 tsp vanilla

1 cup buttermilk

Preheat oven to 350 degrees.

In a bowl, whisk flour, baking soda, baking powder, and salt until blended.

Beat butter & sugar together in large bowl until light & fluffy. 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, or until toothpick inserted into center comes out clean. Cool 5 minutes, remove from pan to wire rack to cool completely.

Step 3: Chocolate Glaze

8 oz semi sweet chocolate, chopped (about 1 1/2 cups chocolate chips)

1/3 cup sugar

1/3 cup water

3 tablespoons unsalted butter, softened

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.

(I've found it very helpful to put it in the fridge for a while to thicken it up - at room temp, it will take a while to thicken up and it will just run off the side of the cupcake.)

Step 4: Assembly

Slice top off of cupcakes to come to top of paper liners.

Spread cut surface with about 1 tablespoon filling.

Top with cupcake top.

Spoon about 1 tablespoon glaze onto top center of each, easing it over top. (Do this slowly so it won't drip quickly off the sides!)

Enjoy!