Belly Full · by Amy Flanigan
Boston Cream Pie Cupcakes
NUTRITION · PER SERVING183M COOK
CAL 17%·PRO 10%
CARBS 38G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER25G TOTAL SUGAR
FAT 20G52% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cupcakes filled with smooth vanilla pastry cream and topped with glossy chocolate ganache, mimicking the classic Boston Cream Pie. They're tender, creamy, and elegant. Perfect for celebrations or any occasion calling for a special treat.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups milk
- 1/4 + 1/3 cup granulated sugar (, divided)
- 5 egg yolks ((save the whites for the cake mix))
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 2 tablespoons butter (, cut into small cubes)
- 1 1/2 teaspoons vanilla extract
- 15.25 ounce box of yellow cake mix ((we use Betty Crocker super moist))
- 1/4 cup milk
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 egg yolks
- 1 teaspoon vanilla
- 5 egg whites
- 8 ounces semisweet chocolate
- 1 cup heavy cream
At a glance
PER SERVING · TIME 183M
CAL 17%·PRO 10%
CARBS 38G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER25G TOTAL SUGAR
FAT 20G52% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 18m
- Sodium
- 243mg
- Total sugar
- 25g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 116mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.