Description
Delicious Boston Cream Pie Cupcakes made with vanilla cupcakes, rich pastry cream, and chocolate ganache.
Ingredients
Scale
- 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 ½ teaspoons vanilla extract
- ½ cup whole milk
- For the Pastry Cream Filling:
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy—about 3 minutes.
- Add eggs one at a time, then vanilla. Mix in the flour mixture in 3 parts, alternating with the milk, beginning and ending with flour. Don’t overmix.
- Divide batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- In a small saucepan, heat the milk for the pastry cream until steaming but not boiling.
- In a bowl, whisk together sugar, egg yolks, cornstarch, flour, and salt until smooth.
- Slowly pour the hot milk into the egg mixture while whisking, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, until thickened and bubbling (about 2–3 minutes). Remove from heat, stir in vanilla, and let cool. Chill in the fridge until ready to use.
- Once cupcakes are cool, use a small knife or cupcake corer to remove the centers (don’t go all the way through).
- Spoon or pipe the chilled pastry cream into the holes, filling just to the top.
- Heat the cream for the ganache in a small saucepan until just simmering.
- Pour over the chopped chocolate and butter in a bowl. Let sit 1 minute, then stir until smooth and glossy.
- Spoon or dip the tops of each filled cupcake with ganache. Let it set for a few minutes at room temperature or chill briefly to speed it up.
- These cupcakes are best enjoyed slightly chilled or at room temperature. Store in the fridge for up to 3 days.
Notes
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Make sure to chill the pastry cream thoroughly before filling the cupcakes.
- If you prefer a thicker ganache, allow it to set longer before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg