Hazelnut Boston Cream Cupcakes
Prep Time: 60 minutes
Cook Time: 25 minutes
Don’t you just love Boston Cream Pie? Of course it’s not a pie at all. It’s two layers of sponge cake filled with a vanilla custard and topped with a rich chocolate glaze.
Just when I thought Boston Cream Pie couldn’t get any better, here’s a recipe for Hazelnut Boston Cream Cupcakes!
They start with a simple from-scratch buttery cupcake that’s flecked with bits of ground hazelnut. Each cupcake is split and filled with a super easy French vanilla pudding filling and glazed with a chocolate hazelnut ganache made with Jif’s new Chocolate Flavored Hazelnut Spread and white chocolate chips. These make a dozen, but take a tip from me and tell your family they make only 11. Indulge in one yourself before you share!
You can find this recipe and lots more at Jif.com
HEAT oven to 350°F. Line 12 muffin cups with paper liners. Whisk together flour, hazelnuts, baking powder and salt in small bowl. Beat butter, sugar and vanilla in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add half the flour mixture, milk and remaining flour mixture, mixing after each addition just until blended.
DIVIDE batter evenly among muffin cups. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely.
WHISK instant pudding and half-and-half in large bowl. Chill for 30 minutes. Melt chocolate hazelnut spread and white baking chips in medium saucepan over low heat. Stir constantly until smooth. Remove from heat.
REMOVE paper liners from cupcakes. Cut cupcakes in half crosswise using a serrated knife. Spread about 1 tablespooon filling on bottom halves. Gently frost tops with chocolate hazelnut frosting. Place frosted tops over filling and press gently. Let rest for 30 minutes or until chocolate is set.
|Yield:||1 dozen cupcakes|
1 1/2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
1/4 cup finely ground hazelnuts
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
1 (4 serving size) package instant French vanilla pudding & pie filling mix
1 1/2 cups half-and-half
CHOCOLATE HAZELNUT GANACHE
3/4 cup Jif® Chocolate Flavored Hazelnut Spread
1/3 cup white baking chips
to you by Amy Tobin
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