Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. These cupcakes feature a soft, moist vanilla cake base, filled with a rich, creamy custard, and topped with a glossy chocolate ganache. Here’s a simple recipe to make your own irresistible Boston Cream Pie Cupcakes:
Ingredients:
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
For the pastry cream:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions:
1. Make the cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
2. Make the pastry cream:
- In a medium saucepan, combine milk, heavy cream, and sugar. Heat over medium heat until it begins to simmer, stirring occasionally.
- In a separate bowl, whisk together egg yolks and cornstarch until smooth.
- Gradually pour a small amount of the hot milk mixture into the egg yolk mixture while whisking to temper the yolks.
- Slowly whisk the tempered yolks back into the saucepan with the remaining hot milk mixture.
- Continue to cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and whisk in the butter and vanilla extract.
- Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface of the cream to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.
3. Make the chocolate ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to melt the chocolate, then stir until smooth and glossy.
- Allow the ganache to cool slightly before using.
4. Assemble the cupcakes:
- Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each cupcake with a spoonful of chilled pastry cream.
- Drizzle or spoon the chocolate ganache over the top of each filled cupcake.
5. Serve and enjoy!
- Let the ganache set for a few minutes before serving. These cupcakes are best enjoyed the same day, but they can be stored in an airtight container in the fridge for a couple of days.
Enjoy your delicious, irresistible Boston Cream Pie Cupcakes!