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Boston Cream Pie Cupcakes

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Delightful cupcakes filled with creamy pastry cream and topped with rich chocolate ganache.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • 1 cup whole milk (for pastry cream)
  • ¼ cup granulated sugar (for pastry cream)
  • 2 tbsp cornstarch (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 1 tsp vanilla extract (for pastry cream)
  • 1 tbsp unsalted butter (for pastry cream)
  • ½ cup heavy cream (for ganache)
  • 4 oz semi-sweet chocolate, chopped (for ganache)
  • 1 tsp corn syrup (optional, for ganache shine)

Instructions

  1. Make the Pastry Cream: In a small saucepan over medium heat, warm the milk until it’s steaming but not boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until pale and smooth.
  2. Temper the Eggs: Carefully pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
  3. Thicken the Cream: Cook over medium heat, whisking constantly until it thickens and starts to bubble, about 2–3 minutes. Remove from heat, stir in the vanilla extract and butter until smooth.
  4. Chill the Cream: Transfer to a bowl, pressing plastic wrap onto the surface. Refrigerate until chilled and set, about 1 hour.
  5. Prepare the Cupcake Batter: Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners. In a bowl, whisk together flour, baking powder, and salt.
  6. Beat together softened butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Blend in the vanilla extract.
  7. Finish the Batter: Gradually add dry ingredients to the wet mixture in three additions, alternating with the milk, mixing just until combined.
  8. Bake the Cupcakes: Divide batter among liners, filling each two-thirds full. Bake for 16–18 minutes, until a toothpick comes out clean. Let cool completely.
  9. Make the Ganache: Heat heavy cream until it simmers. Pour over chopped chocolate, let sit for 1 minute, then stir until smooth. Add corn syrup if desired. Cool until thickened but pourable.
  10. Fill the Cupcakes: Use a small knife to remove the center from each cupcake. Fill each cavity with chilled pastry cream using a piping bag or small spoon.
  11. Top with Ganache: Spoon ganache generously over each cupcake, letting it drip down the edges. Allow ganache to set before serving.

Notes

Best served with coffee or tea. Store leftovers in the refrigerator for up to 3 days.

Nutrition

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

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