Description
Boston Cream Pie cupcakes combine light vanilla sponge cake, creamy pastry cream, and silky chocolate ganache for an irresistible treat.
Ingredients
Scale
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of unsalted butter (room temperature)
- 1 cup of sugar
- 2 large eggs
- 1 tsp of vanilla extract
- 1/2 cup of whole milk
- 2 cups of whole milk (for pastry cream)
- 3 large egg yolks
- 1/2 cup of sugar (for pastry cream)
- 3 tbsp of cornstarch
- 1 tsp of vanilla extract (for pastry cream)
- 2 tbsp of unsalted butter (for pastry cream)
- 4 oz of semi-sweet chocolate, chopped
- 1/2 cup of heavy cream
- 1 tbsp of unsalted butter (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla extract, and mix until combined.
- Gradually alternate adding the dry ingredients and milk to the wet ingredients, mixing until just combined.
- Spoon batter into cupcake liners, filling each two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- To make the pastry cream, heat milk until simmering. In a bowl, whisk egg yolks, sugar, and cornstarch. Temper eggs with hot milk, then return to saucepan and cook until thickened. Stir in butter and vanilla. Chill covered with plastic wrap.
- For the ganache, heat cream until steaming and pour over chopped chocolate. Let sit for a minute, then stir until smooth. Add butter and mix.
- Use a knife or cupcake corer to remove the center of each cupcake. Fill with pastry cream.
- Drizzle or spoon ganache over the top of each cupcake. Let set before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Chill pastry cream before piping for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Boston Cream Pie, cupcakes, dessert, chocolate, vanilla, pastry cream