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

Units Scale

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

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Instructions

Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) 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 ⅔ 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.