Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, combining fluffy vanilla cupcakes, creamy custard filling, and a rich chocolate ganache topping. These bite-sized treats are perfect for any occasion and are guaranteed to impress your friends and family.
Why Youโll Love This Recipe
- A Classic Reimagined: Enjoy all the flavors of Boston Cream Pie in a convenient cupcake form.
- Perfect for Any Occasion: These cupcakes are elegant enough for celebrations yet simple enough for a casual dessert.
- Make-Ahead Friendly: Components like the custard and ganache can be prepared in advance for easy assembly.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Whole milk
- Eggs
- Vanilla extract
- Heavy cream
- Semisweet chocolate chips
- Cornstarch
Directions
- Prepare the Custard Filling:
- In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla, and let it cool completely.
- Make the Cupcakes:
- Preheat your oven and line a muffin tin with cupcake liners.
- Whisk together dry ingredients in one bowl and wet ingredients in another.
- Combine the mixtures until smooth, then divide evenly among the liners.
- Bake and let cool completely.
- Fill the Cupcakes:
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Fill with the prepared custard and replace the cupcake tops.
- Top with Ganache:
- Heat heavy cream until simmering and pour it over the chocolate chips.
- Stir until smooth and glossy, then spoon or drizzle over the cupcakes.
- Chill and Serve:
- Let the cupcakes set in the refrigerator for 30 minutes before serving.
Servings and Timing
- Yield: 12 cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
Variations
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Dairy-Free Version: Use almond or oat milk in the custard and a dairy-free cream alternative for the ganache.
- Mini Cupcakes: Make mini versions by using a mini muffin tin; adjust baking time accordingly.
- Flavor Twist: Add a hint of almond extract to the custard for a unique flavor.
Storage/Reheating
- Refrigerator: Store the cupcakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unfilled cupcakes and custard separately for up to 1 month. Assemble before serving.
- Reheating: If needed, allow frozen components to thaw in the refrigerator overnight before assembling.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes and prepare the custard filling a day in advance. Assemble and top with ganache before serving.
2. How do I prevent my custard from becoming lumpy?
Whisk constantly while cooking and ensure the heat is not too high. Strain the custard if needed for a smoother texture.
3. Can I use a boxed cake mix for the cupcakes?
Absolutely! A vanilla or yellow cake mix works well for convenience.
4. What chocolate is best for the ganache?
Semisweet chocolate chips or finely chopped semisweet chocolate bars are ideal for a rich, balanced flavor.
5. How do I core the cupcakes without a special tool?
Use a small paring knife to cut a shallow circle in the center of the cupcake, then remove the piece gently.
6. Can I make the ganache thicker?
Yes, use less cream or let the ganache cool and thicken before applying.
7. Whatโs the best way to fill the cupcakes?
A piping bag or a small spoon works well for filling the cupcakes with custard.
8. Can I use dark chocolate instead of semisweet?
Yes, but the ganache will have a slightly more intense chocolate flavor.
9. Are these cupcakes suitable for kids?
Yes, theyโre kid-friendly and perfect for parties or school events.
10. Can I add toppings to the ganache?
Absolutely! Consider adding sprinkles, chopped nuts, or a drizzle of caramel for extra flair.
Conclusion
Boston Cream Pie Cupcakes are a sophisticated yet easy-to-make dessert that brings a touch of elegance to any gathering. Whether youโre a fan of the classic cake or just looking for a crowd-pleaser, these cupcakes are sure to be a hit. Try them for your next celebration and watch them disappear in no time!
Print
Irresistible Boston Cream Pie Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. Moist vanilla cupcakes are filled with creamy custard and topped with a rich chocolate ganache. Perfect for parties or any sweet craving, these bite-sized treats bring the indulgence of Boston Cream Pie to the palm of your hand.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350ยฐF (175ยฐC) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the liners, filling each about โ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Pastry Cream:
- Heat the milk in a medium saucepan over medium heat until it just begins to steam (do not boil).
- In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly whisk in the hot milk to temper the eggs, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in butter and vanilla, and transfer to a bowl. Cover with plastic wrap (pressing it onto the surface to prevent a skin) and chill until set.
- Prepare the Ganache:
- Place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth.
- Assemble the Cupcakes:
- Using a paring knife or cupcake corer, remove a small section from the center of each cupcake. Fill the cavity with pastry cream.
- Spoon or dip the top of each cupcake into the chocolate ganache, letting it set slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For an extra glossy ganache, add 1 tbsp of butter to the hot cream before mixing with the chocolate.
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