These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring moist vanilla cake, rich pastry cream filling, and a glossy chocolate ganache topping. Each bite delivers a perfect balance of sweetness, creaminess, and indulgence, making them ideal for celebrations, tea-time treats, or simply satisfying a craving.
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon light corn syrup (optional, for shine)
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before filling.
Step 2: Make the Pastry Cream Filling
- In a saucepan, whisk together milk, sugar, and cornstarch over medium heat.
- In a separate bowl, beat egg yolks and slowly add a small amount of the warm milk mixture to temper them.
- Pour the egg mixture back into the saucepan, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract and butter.
- Cover with plastic wrap and refrigerate until cool.
Step 3: Fill the Cupcakes
- Using a cupcake corer or knife, cut out the center of each cupcake.
- Fill each hole with pastry cream, using a piping bag or spoon.
Step 4: Make the Chocolate Ganache
- Heat heavy cream in a saucepan until steaming (but not boiling).
- Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth, adding corn syrup for extra shine.
Step 5: Top & Serve
- Spoon or dip the tops of the cupcakes into the chocolate ganache.
- Let set for 10 minutes, then serve and enjoy!
Serving & Storage Tips
- Serve at room temperature for the best texture.
- Store in an airtight container in the refrigerator for up to 3 days.
- Allow to sit at room temperature for 15 minutes before serving if chilled.
These **Boston Cream Pie Cup