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Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes are a mini version of the classic dessert featuring soft, fluffy vanilla cupcakes filled with vanilla pastry cream and topped with a rich chocolate ganache.

Ingredients

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  • 12 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk
  • 3 egg yolks
  • 3 cups milk
  • ½ cup sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 ounces semi-sweet baking chocolate, finely chopped
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Divide batter evenly among muffin cups and bake for about 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  7. For the pastry cream: Whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth.
  8. Heat milk in a saucepan until steaming. Gradually whisk hot milk into egg mixture.
  9. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened.
  10. Remove from heat and stir in butter and vanilla extract. Strain, cover with plastic wrap, and refrigerate until cold.
  11. For the ganache: Place chopped chocolate in a bowl. Heat heavy cream until just boiling and pour over chocolate. Let sit for a few minutes, then stir until smooth. Cool until thickened.
  12. Cut a cone-shaped piece from the center of each cupcake and fill with pastry cream.
  13. Dip the tops of the cupcakes into the ganache and let excess drip off.
  14. Refrigerate cupcakes until ganache is set before serving.

Notes

This recipe makes more pastry cream and ganache than needed; you can reduce both by half if desired. Use high-quality chocolate for the ganache for best flavor. Refrigerate cupcakes after assembling to allow the ganache to set properly.

Nutrition

Find it online: https://www.rapidrecipes.blog/irresistible-boston-cream-pie-cupcakes-2/