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Boston Cream Pie Cupcakes: A Perfect Vanilla and Chocolate Delight

A close-up of a delicious boston cream pie cupcakes filled with vanilla cream and topped with glossy chocolate ganache.
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Make these irresistible Boston Cream Pie Cupcakes. You get soft vanilla cake, creamy homemade pastry cream filling, and a rich chocolate ganache topping in one perfect bite-sized dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup heavy cream (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/2 cup milk (for pastry cream)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the Vanilla Cupcakes: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  6. Make the Pastry Cream Filling: In a small saucepan, whisk together the heavy cream and 1/4 cup sugar. Heat over medium heat until it just begins to simmer. Remove from heat.
  7. In a separate bowl, whisk the egg yolks, cornstarch, and 1/2 cup milk until smooth. Slowly temper the hot cream mixture into the egg mixture while whisking constantly.
  8. Pour the entire mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the cream thickens significantly and bubbles slowly. This takes about 5 to 7 minutes. Remove from heat, stir in vanilla if desired, and press plastic wrap directly onto the surface of the cream. Chill for at least 2 hours.
  9. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until it reaches a thick, pourable consistency.
  10. Assemble the Cupcakes: Once the cupcakes are cool, use an apple corer or small knife to cut a cone-shaped plug from the center of each cupcake, leaving the bottom intact.
  11. Fill the hollowed center of each cupcake generously with the chilled pastry cream. Replace the removed cake piece on top.
  12. Dip or spoon the chocolate ganache over the top of each filled cupcake, allowing it to drip down the sides slightly. Let the ganache set before serving.

Notes

  • For the easiest filling process, transfer the chilled pastry cream to a piping bag fitted with a large round tip.
  • If you want a quicker filling, you can substitute the homemade pastry cream with a high-quality vanilla pudding mix prepared according to package directions, ensuring it is well-chilled.
  • For a professional look, use a small offset spatula to smooth the ganache topping.

Nutrition

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