cupcakes with filling

These Nutella Fluffernutter Cupcakes are a moist peanut butter cupcake filled with marshmallow fluff and topped with Nutella frosting. They're fun to make and extraordinarily delicious!

Nutella Fluffernutter Cupcakes

(104 grams) sugar

(45 grams) lightly packed light brown sugar

¼ cup (56 grams) unsalted butter, room temperature

peanut butter

(60 milliliters/58 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

salt

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

marshmallow cream/fluff

(84 grams) butter

(36 grams) shortening

(157 grams) Nutella

(518 grams) powdered sugar

water

Chocolate sauce,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream sugar, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in another bowl, then combine milk and water in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While cupcakes are cooling, make the frosting. Beat the butter, shortening and Nutella together until smooth.

. Add about half of the powdered sugar and mix until smooth.

0. Add the water or cream and mix until smooth.

1. Add the remaining powdered sugar and mix until smooth. Set frosting aside.

2. Once cupcakes are completely cool, cut out the centers. I use a cupcake corer.

3. Fill the centers with marshmallow cream/fluff.

4. Pipe the frosting on top of the cupcakes. I used Ateco tip 844, but the Wilton 2D or 1M would create a similar look.

5. To decorate the cupcakes, top each with a large marshmallow, the drizzle with chocolate sauce.
Store cupcakes in an air tight container at room temperature. Cupcakes are best for 2-3 days. Best to add chocolate sauce drizzle decoration shortly before serving.

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you'll definitely want to sink your teeth into.

Boston Cream Pie Cupcakes

tbsp (84 grams), unsalted butter, room temperature (I use Challenge Butter)

(155 grams) sugar

tbsp (86 grams) sour cream, room temperature

tsp (10 milliliters) vanilla extract

baking powder

tbsp (78 grams) sugar

cornstarch

+ 2 tbsp (270 milliliters) milk

tbsp (14 grams) salted butter

oz (338 grams) semi sweet chocolate chips

tbsp (30 milliliters) light corn syrup

+ 2 tbsp (210 milliliters) heavy whipping cream

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

0. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.

1. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

2. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

3. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16

While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17

Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18.

Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19.

Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20.

Divide the pastry cream between the cupcakes and fill in the centers.
21.

Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22.

Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

After cooling the ganache is it difficult to pipe it?  Do you need to allow it to come to room temperature first?  This recipe looks wonderful

https://www.youtube.com/watch?v=wdMJ9KdtqQc

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into! Recipe: https://www.lifeloveandsugar.com/boston-cream-pie-cupcakes/

Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.

I've made this recipe four times and every time I get to the add eggs part the batter curdles. All of my ingredients are room temperature so that's not the issue. Every time I've tried to save it and end up with a very tough cupcake. I do not recommend adding eggs in two parts. It doesn't give the batter enough time to emulsify the eggs into the fat.

I found the ganache was very hard to ice the cupcakes.

he probado esta receta y es deliciosa, gracias

Top 3 cupcakes with filling recipes from across the web

The most viewed cupcakes with filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nutella Fluffernutter Cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Top 3 cupcakes with filling recipes from across the web

The most viewed cupcakes with filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nutella Fluffernutter Cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

The most viewed cupcakes with filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine