Description
Boston Cream Pie Cupcakes are a fun, handheld twist on the classic Boston Cream Pie. These decadent cupcakes feature soft vanilla cake filled with creamy pastry cream and topped with a rich chocolate ganache. They capture all the flavors and textures of the traditional dessert but in a convenient, portable form. Whether for a special occasion or just to satisfy your sweet tooth, these cupcakes are sure to impress!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 ½ cups whole milk
- ⅓ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Ingredient Highlights
- Whole Milk: Used in both the cupcakes and the pastry cream for a rich and creamy texture.
- Vanilla Extract: Adds a warm, sweet aroma and flavor to both the cake and the filling.
- Chocolate Ganache: The luscious chocolate topping is made by melting semi-sweet chocolate with cream for a silky-smooth finish.
- Cornstarch: Thickens the pastry cream without adding extra heaviness.
Instructions
Prepare the Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix until just combined.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Make the Pastry Cream Filling:
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
- Whisk the Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Temper the Eggs: Slowly pour half of the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
- Cook Until Thickened: Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the butter and vanilla.
- Cool the Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill until cold.
Make the Chocolate Ganache:
- Heat the Cream: In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer.
- Melt the Chocolate: Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Stir until smooth and glossy.
Assemble the Cupcakes:
- Fill the Cupcakes: Cut a small hole in the center of each cupcake using a paring knife or cupcake corer. Fill with a spoonful of chilled pastry cream.
- Top with Ganache: Spoon the ganache over the top of each cupcake, allowing it to drip down the sides.
- Let the Ganache Set: Allow the ganache to set at room temperature for 20-30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g