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Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, featuring moist vanilla cupcakes filled with creamy pastry cream and topped with rich chocolate ganache.

Ingredients

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For the Cupcakes:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk

For the Pastry Cream Filling:

  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • ½ cup heavy cream
  • 4 ounces semisweet chocolate, finely chopped

Instructions

  1. Prepare the Cupcakes:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
    • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
    • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the Pastry Cream Filling:
    • In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
    • In a saucepan, heat the milk over medium heat until it begins to simmer.
    • Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
    • Stir in the butter and vanilla extract until smooth.
    • Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled, about 2 hours.
  3. Prepare the Chocolate Ganache:
    • Place the chopped chocolate in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Pour the hot cream over the chocolate and let it sit for 5 minutes.
    • Stir until the mixture is smooth and glossy. Allow the ganache to cool slightly until it thickens to a spreadable consistency.
  4. Assemble the Cupcakes:
    • Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a hole about 1 inch deep.
    • Fill each cupcake with the chilled pastry cream using a piping bag or spoon.
    • Spoon or dip the tops of the filled cupcakes into the chocolate ganache, allowing any excess to drip off.
    • Let the ganache set before serving.

Notes

  • Ensure all ingredients are at room temperature before beginning for better incorporation.
  • Do not overmix the batter to avoid dense cupcakes.
  • The pastry cream can be made a day in advance and stored in the refrigerator.
  • Store assembled cupcakes in the refrigerator and bring to room temperature before serving.

Find it online: https://recipe.newsvks.com/boston-cream-pie-cupcakes/