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Boston Cream Pie Cupcakes

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Tender vanilla cupcakes filled with rich, creamy pastry cream and topped with a glossy chocolate ganache.

Ingredients

Scale
  • 12 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • For the Filling:
  • 3 egg yolks
  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Ganache:
  • 8 ounces semi-sweet baking chocolate, finely chopped
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. For the cake: Cream together the butter and sugar until light and fluffy. Add vanilla and beat again. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, mix together flour, baking powder, and salt. Alternate adding the flour mixture and buttermilk to the creamed mixture in three batches, beginning and ending with dry ingredients. Beat just until combined.
  4. Fill cupcake liners 3/4 full with batter and bake for about 18-23 minutes or until a toothpick inserted comes out clean. Cool completely.
  5. For the filling: In a medium bowl, beat the egg yolks well.
  6. Gradually stir in the milk until blended.
  7. In a large saucepan over medium-low heat, whisk together sugar, cornstarch, and salt.
  8. Gradually add in the milk and egg yolk mixture, stirring constantly to prevent lumps.
  9. Cook over medium-low heat, stirring constantly until mixture reaches a low boil and thickens (about 20 minutes). Remove from heat and stir in vanilla. Cool.
  10. For the ganache: Heat the heavy cream until simmering. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth.
  11. To assemble: Core out the center of each cooled cupcake and fill with generous amount of pastry cream using a piping bag.
  12. Dip the filled cupcakes top-down into the ganache to coat evenly. Allow ganache to set for 30 minutes to 1 hour before serving.

Notes

Use room temperature ingredients for best mixing results. Ensure the pastry cream is fully cooled before filling cupcakes to prevent melting. Ganache can be substituted with a simple chocolate glaze if desired.

Nutrition

Find it online: https://www.rapidrecipes.blog/boston-cream-pie-cupcakes-4/