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Boston Cream Pie Cupcakes

A close-up of one of the delicious Boston Cream Pie Cupcakes topped with vanilla cream filling and rich chocolate ganache.
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Make these Boston Cream Pie Cupcakes featuring moist vanilla cake, creamy pastry cream filling, and a rich chocolate ganache topping. This recipe delivers the classic dessert in a simple, single-serving format.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the flour mixture alternately with the 1/2 cup of milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Prepare the pastry cream: In a saucepan, whisk together 1 cup of milk and 1/2 cup of sugar. Heat over medium heat until steaming, but do not boil.
  9. In a separate bowl, whisk the 3 egg yolks, cornstarch, and 1 teaspoon of vanilla extract until smooth.
  10. Slowly temper the egg mixture by whisking in about half of the hot milk mixture. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  11. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Boil for 1 minute while continuing to whisk. Remove from heat and stir in 1 teaspoon of vanilla extract.
  12. Transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
  13. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread or drizzle.
  14. Assemble the cupcakes: Use an apple corer or small knife to cut a cone-shaped plug from the center of each cooled cupcake, leaving the bottom intact.
  15. Fill the hollowed center of each cupcake generously with the chilled pastry cream. Replace the removed cake piece on top.
  16. Top each filled cupcake with a spoonful of the chocolate ganache. Allow the ganache to set before serving.

Notes

  • For best results when filling, make sure the pastry cream is fully chilled; warm cream will make the cupcakes soggy.
  • You can use a piping bag fitted with a large round tip to fill the cupcakes after removing the center plug for cleaner results.
  • If you want a slightly thinner glaze, add a teaspoon of butter to the ganache while it is still warm.

Nutrition

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