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Boston Cream Pie Cupcakes

Close-up of a boston cream pie cupcake cut in half showing vanilla cake, pastry cream filling, and chocolate ganache topping.
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Make individual Boston Cream Pie desserts using this recipe for vanilla cupcakes filled with pastry cream and topped with chocolate ganache.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup heavy cream (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/2 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  6. Prepare the pastry cream: In a saucepan, whisk together the 1 cup heavy cream and 1/4 cup sugar. Heat over medium heat until steaming, but not boiling.
  7. In a small bowl, whisk the egg yolks and cornstarch until smooth. Slowly temper the hot cream mixture into the yolk mixture, whisking constantly.
  8. Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the cream thickens enough to coat the back of a spoon (about 5 to 7 minutes). Remove from heat, cover the surface directly with plastic wrap, and chill completely.
  9. Core the cooled cupcakes using a small knife or apple corer. Fill the center cavity of each cupcake generously with the chilled pastry cream.
  10. Prepare the ganache: Place the chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream until simmering. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth.
  11. Spoon or pipe the chocolate ganache over the filled cupcakes. Let the ganache set slightly before serving.

Notes

  • For a faster filling, you can substitute the homemade pastry cream with store-bought vanilla pudding.
  • Make sure the pastry cream is completely cold before filling the cupcakes to prevent the cake from becoming soggy.
  • If you prefer a thicker glaze, allow the ganache to cool for 10 to 15 minutes before topping the cupcakes.

Nutrition

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