Boston Cream Cupcakes

Ingredients for 1 servings:

• 175 g butter, soft
• 225 g sugar
• 225 g flour
• 1 tsp, heaped baking powder
• ¾ tsp salt
• 3 eggs
• 150 ml milk
• 1 tbsp, levelled vanilla sugar or vanilla extract
• 1 packet of pudding powder (vanilla flavor)
• 250 ml milk
• 250 ml whipped cream
• 1 tbsp sugar
• 1 tbsp, levelled vanilla sugar or vanilla extract
• 50 g chocolate, whole milk
• 50 g dark chocolate
• 100 g whipped cream
• 15 g honey or glucose syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Melt the butter slightly in the microwave at 600W (1 min.). Add the sugar, flour, baking powder (sifted), and salt to the butter in the bowl. Add the eggs, one at a time, and slowly mix in with a mixer. Once all the eggs are incorporated, beat the batter on high until smooth and fluffy. Add the milk and vanilla and mix until smooth. Divide between muffin cups, filling the cups about 2/3 to 3/4 full, and bake at 170°C for about 20 minutes – do the skewer test. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely. In the meantime, take about 3 tablespoons of the milk and, in a small bowl, whisk together the pudding mix and sugar until smooth. Pour the remaining milk and cream into a saucepan and heat. When the milk boils, stir in the mixed pudding mix and bring back to a boil. Remove from the heat, stir in vanilla sugar and more sugar to taste, if desired. Cover with plastic wrap to prevent a skin from forming. Allow to cool completely. Chop the chocolate into small pieces and heat the 100 ml of cream. Pour the cream over the chocolate and add honey or syrup. Stir everything together until smooth and set aside. Lightly hollow out the muffins (cut a cone with a knife by placing the knife at a 45° angle toward the center). Fill the hole with pudding and replace the “lid” (by trimming off the tip of the cone), press down lightly, and then cover the muffins with the prepared chocolate.