Description
Indulge in these delightful Boston Cream Pie Cupcakes that combine the classic flavors of vanilla, chocolate, and cream in a portable treat. Each cupcake is filled with rich vanilla custard and topped with glossy chocolate ganache, making them utterly irresistible!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- a pinch of salt
- ½ cup melted unsalted butter
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups milk (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- 4 egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract (for pastry cream)
- 1 cup heavy cream (or coconut cream for ganache)
- 8 ounces chopped chocolate (or dairy-free chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 ½ teaspoons baking powder, and a pinch of salt. In another bowl, combine ½ cup of melted unsalted butter, ½ cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare your pastry cream. In a saucepan over medium heat, combine 2 cups of milk and ½ cup of granulated sugar. In a separate bowl, whisk together 4 egg yolks, ¼ cup of cornstarch, and 1 teaspoon of vanilla extract. Slowly whisk in the hot milk mixture into the egg mixture, then return it to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool completely.
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill the hollow with the prepared pastry cream.
- For the chocolate ganache, heat 1 cup of heavy cream (or coconut cream) in a saucepan until just boiling. Pour it over 8 ounces of chopped chocolate (or dairy-free chocolate) in a bowl and let it sit for a few minutes. Stir until smooth and glossy.
- Pour the ganache over the filled cupcakes, allowing it to drip down the sides. You can also use a piping bag for a more decorative finish.
- Allow the ganache to set for about 30 minutes in the refrigerator before serving. Enjoy your delicious Boston Cream Pie Cupcakes!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Don’t overmix the batter to avoid dense cupcakes. Ensure the pastry cream is completely chilled before filling to prevent sogginess. Use high-quality chocolate for the ganache for the best flavor.