Description
Delicious Boston Cream Pie Cupcakes featuring a moist cake filled with rich pastry cream and topped with a luscious chocolate ganache.
Ingredients
Scale
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- In a large mixing bowl, cream together the butter and sugar.
- Add vanilla and beat again.
- Add eggs, one at a time, beating well after each addition.
- Mix together flour, baking powder, and salt in a separate bowl.
- Alternate adding the flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
- Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full.
- Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean. Allow to cool completely.
- In a medium bowl, beat egg yolks well.
- Gradually stir in milk until well blended.
- In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
- Gradually add in the milk mixture, stirring well to prevent lumps.
- Continue cooking over medium-low heat, stirring constantly until the mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.
- Set pot in a large bowl of ice water, still stirring. Add vanilla and stir to combine.
- Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
- Place chocolate in a food processor and process until it’s finely chopped. Transfer to a mixing bowl. Set aside.
- Heat cream in a small saucepan until it starts to steam, stirring often.
- Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.
- When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with a filling tip attached.
- Fill each cupcake with pastry cream and set aside.
- Dip each cupcake into the finished ganache. Allow 30 minutes to an hour for the ganache to set.
Notes
- Ensure the cupcakes are completely cooled before filling and dipping in ganache.
- Use a filling tip for easy injection of the pastry cream into the cupcakes.
- Store any leftover cupcakes in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg