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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes
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Boston Cream Pie Cupcakes combine a moist, fluffy vanilla cake base filled with silky vanilla pastry cream and topped with a rich, glossy dark chocolate ganache. This handheld version of the classic Boston Cream Pie delivers nostalgic flavors in a fun, perfectly portioned cupcake perfect for any occasion. Easy to make with simple ingredients, these cupcakes impress with their tender crumb, creamy filling, and decadent finish.

Ingredients

Scale

Cake Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Pastry Cream Ingredients

  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter

Chocolate Ganache Ingredients

  • ¾ cup heavy cream
  • 6 ounces dark chocolate (60-70% cocoa), chopped

Instructions

  1. Prepare the cupcake batter: Preheat oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time with vanilla extract. Alternately add dry ingredients and milk to butter mixture, mixing gently until smooth.
  2. Bake the cupcakes: Divide batter evenly among liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack.
  3. Make the pastry cream filling: Heat milk and vanilla in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter, then cover and chill until set.
  4. Fill the cupcakes: Using a small knife or cupcake corer, hollow out centers of cooled cupcakes. Fill a piping bag with chilled pastry cream and pipe generous amount into each cupcake cavity. Replace the top piece of removed cake if desired.
  5. Prepare the chocolate ganache: Heat heavy cream until just boiling and pour over chopped dark chocolate. Let sit for one minute, then stir until smooth and glossy. Allow ganache to cool slightly to thicken.
  6. Glaze the cupcakes: Spread or drizzle the chilled ganache over the filled cupcakes for a shiny, rich finish.
  7. Chill and serve: Refrigerate cupcakes at least 30 minutes before serving to set ganache and filling perfectly.

Notes

  • Use room temperature ingredients for even mixing and tender cupcakes.
  • Do not overmix batter to maintain a fluffy texture.
  • Chill pastry cream thoroughly for easier piping and better texture.
  • Use a sharp knife or cupcake corer to hollow out centers cleanly without crumbling.
  • Let ganache cool slightly before applying to prevent melting or runoff.

Nutrition

Keywords: Boston Cream Pie, cupcakes, pastry cream, chocolate ganache, vanilla cake, handheld dessert

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