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Boston Cream Pie Cupcakes

Close-up of a boston cream pie cupcake cut in half showing vanilla cake, pastry cream filling, and chocolate ganache topping.
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Make individual servings of the classic dessert with these Boston Cream Pie Cupcakes, featuring moist vanilla cake, creamy pastry cream filling, and a rich chocolate ganache topping.

Ingredients

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

Instructions

  1. Prepare the vanilla cupcakes: 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 sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 10 minutes before transferring them to a wire rack to cool fully.
  6. Make the pastry cream filling: In a small saucepan, whisk together the heavy cream, 1/4 cup sugar, egg yolks, and cornstarch until smooth.
  7. Cook the mixture over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Boil for one minute while continuing to whisk. Remove from heat and stir in the 1/2 cup milk and 1 teaspoon vanilla extract.
  8. Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours.
  9. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just simmers. 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 but still pourable.
  10. Assemble the cupcakes: Once the cupcakes are cool, use an apple corer or small knife to remove a cone-shaped center from each cupcake. Save the removed cake pieces.
  11. Transfer the chilled pastry cream to a piping bag fitted with a round tip. Fill the hollowed-out center of each cupcake with the pastry cream. Replace the cake piece on top.
  12. Top each filled cupcake with a spoonful of the chocolate ganache, allowing it to drip slightly down the sides. Allow the ganache to set before serving.

Notes

  • For easier filling, you can use a simple meal planning approach: make the pastry cream the day before and store it in the refrigerator.
  • If you prefer a simpler topping, you can use a store-bought chocolate frosting instead of making ganache.
  • These cupcakes are best assembled the day you plan to serve them for the freshest texture.

Nutrition

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