Description
Delight in these classic Boston Cream Pie Cupcakes featuring a moist vanilla cupcake base filled with rich, creamy pastry custard and topped with a luscious chocolate ganache. This elegant dessert combines the best of a Boston cream pie in cupcake form, making it perfect for individual servings at any occasion.
Ingredients
Scale
Cupcakes
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- â…” cup buttermilk
Pastry Cream Filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- â…“ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy to create a smooth and tender cupcake base.
- Add Vanilla and Eggs: Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the creamed butter and sugar in three batches, beginning and ending with the dry ingredients. Beat after each addition just until combined to avoid over-mixing.
- Prepare Cupcake Pan: Line a lightly greased muffin pan with cupcake liners and fill each liner about three-quarters full with the batter for even cupcakes.
- Bake Cupcakes: Bake in a preheated oven at 350°F (175°C) for 18–25 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack before filling.
- Prepare Pastry Cream Filling: In a medium bowl, beat the egg yolks well, then gradually stir in the milk until blended. In a saucepan over medium-low heat, mix sugar, cornstarch, and salt. Gradually add the milk and egg mixture, stirring constantly to prevent lumps. Cook until it comes to a low boil and thickens, about 20 minutes. Remove from heat, add vanilla extract, cover with plastic wrap on the surface, and refrigerate until ready to use.
- Make Chocolate Ganache: Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan until steaming but not boiling. Pour the hot cream over the chocolate and let sit for 1–2 minutes, then whisk until smooth. Allow ganache to cool until thickened but still pourable.
- Assemble Cupcakes: Using a piping bag fitted with a filling tip, fill each cooled cupcake with the chilled pastry cream by inserting the tip into the center and squeezing gently.
- Dip in Ganache: Dip the tops of the filled cupcakes into the chocolate ganache, swirling gently to coat evenly. Place cupcakes on a wire rack and let set for 30 minutes to 1 hour before serving.
Notes
- Ensure cupcakes are completely cooled before filling to prevent the pastry cream from melting.
- For a smoother pastry cream texture, strain the cooked mixture before chilling.
- If ganache thickens too much, warm slightly to make it pourable again for dipping.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for optimal freshness.
- Use high-quality semi-sweet chocolate for a richer ganache flavor.
