Description
Delectable Boston Cream Pie Cupcakes blend classic American dessert charm with individual-sized perfection. Rich vanilla cake, silky pastry cream, and glossy chocolate ganache create a sweet symphony that calls you to indulge in pure culinary bliss.
Ingredients
Scale
Main Ingredients:
Cupcake Base:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
Additional Cupcake Components:
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Filling and Topping:
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl, setting the dry ingredients aside.
- Cream butter and sugar until achieving a light, airy texture. Incorporate eggs individually, then blend in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just incorporated without overmixing.
- Distribute batter evenly across muffin cups, ensuring uniform filling. Bake for 15-18 minutes until a toothpick emerges clean when inserted into the center.
- Allow cupcakes to cool completely on a wire rack.
- For pastry cream, gently heat milk until it reaches a soft simmer. Whisk egg yolks, sugar, and cornstarch until achieving a pale color.
- Gradually stream hot milk into egg mixture, then return to saucepan. Cook over medium heat, continuously whisking until thickened and smooth.
- Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.
- Prepare ganache by heating cream until it begins to simmer. Pour over chocolate chips and let rest for 2 minutes.
- Whisk chocolate mixture until achieving a smooth, glossy consistency.
- Once cupcakes are completely cool, carefully create a small cavity in each cupcake’s center.
- Fill each cavity with chilled pastry cream, ensuring even distribution.
- Generously top each cupcake with a spoonful of chocolate ganache.
- Refrigerate for a minimum of 30 minutes to allow ganache to set and flavors to meld.
Notes
- Ingredient Flexibility: Swap whole milk for almond or oat milk to create a dairy-free version that maintains the cupcake’s creamy texture and rich flavor.
- Perfect Baking Technique: Avoid overmixing the batter to ensure light, tender cupcakes by stopping when ingredients are just combined, preventing tough or dense results.
- Pastry Cream Smoothness: Strain the pastry cream through a fine-mesh sieve to remove any potential lumps, creating a silky-smooth filling that’s luxuriously creamy.
- Ganache Pro Tip: Let the ganache cool slightly before pouring to achieve the ideal consistency – not too runny, not too thick – for a perfect chocolate drizzle that sets beautifully.
- Prep Time: 25 minutes
- Cook Time: 20-23 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg