Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert! Soft vanilla cupcakes filled with creamy custard and topped with a rich chocolate ganache—perfect for any occasion.
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding the dry ingredients and milk. Fill liners and bake for 18-20 minutes. Cool completely.
- Prepare the Pastry Cream: Heat milk in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk to the mixture, whisking constantly. Return to heat and cook until thickened. Stir in vanilla and cool.
- Fill the Cupcakes: Cut a small hole in each cupcake and pipe in the custard.
- Make the Ganache: Heat heavy cream, then pour over chopped chocolate. Stir until smooth.
- Assemble: Dip the tops of the cupcakes in ganache. Let set before serving.
Notes
- Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding the dry ingredients and milk. Fill liners and bake for 18-20 minutes. Cool completely.
- Prepare the Pastry Cream: Heat milk in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk to the mixture, whisking constantly. Return to heat and cook until thickened. Stir in vanilla and cool.
- Fill the Cupcakes: Cut a small hole in each cupcake and pipe in the custard.
- Make the Ganache: Heat heavy cream, then pour over chopped chocolate. Stir until smooth.
- Assemble: Dip the tops of the cupcakes in ganache. Let set before serving.
