Description
Delicious Boston Cream Pie Cupcakes filled with creamy pastry cream and topped with rich chocolate ganache.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups whole milk (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- ¼ cup cornstarch
- ¼ teaspoon salt (for pastry cream)
- 4 large egg yolks
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the pastry cream, heat the milk in a saucepan over medium heat until just simmering. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
- To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let sit for 2-3 minutes. Stir until smooth and glossy.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cavity with the chilled pastry cream.
- Drizzle or dip the tops of the filled cupcakes with the chocolate ganache. Allow the ganache to set before serving.
Notes
- For a lighter version, substitute half of the butter with unsweetened applesauce.
- Add a sprinkle of powdered sugar on top for an elegant finish before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg