Boston Cream Pie Cupcake
1 1/4 cups flour
1 teaspoon baking powder
¼ teaspoon kosher salt.
¼ cup cocoa powder
7 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 2/3 cups whole milk
1 teaspoon of vanilla extract
1 box of vanilla pudding
Chocolate icing (store bought or homemade)
Prepare filling first. Whisk together the vanilla pudding mix and 1 cup of the whole milk. Set aside.
Heat oven to 350° F.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a bowl beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition. Add the flour mixture in 2 batches, alternating it with the rest of the milk and mixing just until incorporated. Add the vanilla.
Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, and then transfer to a wire rack to cool completely.
Cut holes in the middle of the cupcakes removing some of the cake. Save the cut out portions to put back onto the cupcake. Fill the middle of some of the vanilla pudding filling. Place the tops back on the cupcakes. Frost with chocolate icing.