BOSTON CREAM CUPCAKES RECIPE: HOW TO MAKE IT
Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 283 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 204mg sodium, CarbohydrateContent 34g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
PEANUT BUTTER-CHOCOLATE POKE CAKE RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.
Provided by Heather Baird
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
- Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
- In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
- Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
- Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 720 , CarbohydrateContent 79 g, CholesterolContent 55 mg, FatContent 6 1/2 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 50 g, TransFatContent 0 g
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