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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes
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This easy Boston Cream Pie Cupcakes recipe combines fluffy vanilla cupcakes filled with creamy homemade pastry cream and topped with a rich chocolate ganache. Perfect for parties or a decadent treat, these bite-sized desserts capture the classic flavors of Boston cream pie in a convenient and impressive cupcake form.

Ingredients

Scale

For the Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 3/4 cup whole milk
  • 1 tsp vanilla extract

For the Pastry Cream Filling

  • 4 large egg yolks
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 1 1/2 cups whole milk
  • 1 tsp vanilla extract

For the Chocolate Ganache

  • 3/4 cup heavy cream
  • 6 oz semisweet chocolate, chopped

Instructions

  1. Prepare the Cupcake Batter: Cream together the softened butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the flour and milk alternately, creating a smooth, thick batter ready to pour into cupcake liners.
  2. Bake the Cupcakes: Divide the batter evenly into lined cupcake pans, filling each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before filling.
  3. Make the Pastry Cream Filling: Whisk together egg yolks, sugar, and cornstarch with a bit of milk. Heat the remaining milk until just boiling, then slowly temper the hot milk into the egg mixture while stirring. Return the mixture to the heat, stirring constantly until it thickens. Remove from heat, stir in vanilla extract, cover with plastic wrap, and let cool completely.
  4. Fill the Cupcakes: Using a knife or cupcake corer, create a small hole in the center of each cooled cupcake. Pipe the chilled pastry cream into the cavity until filled but the cupcake maintains its shape.
  5. Prepare the Chocolate Ganache: Heat heavy cream until just about to boil, then pour over chopped semisweet chocolate. Let sit for a few minutes before stirring until smooth and glossy. Allow ganache to cool slightly until it thickens but remains pourable.
  6. Glaze the Cupcakes: Dip the tops of the filled cupcakes into the warm ganache or spoon it over the top. Place them on a rack to let the glaze set before serving.

Notes

  • Use room temperature ingredients to achieve smoother batter and more even baking.
  • Fill cupcake liners only two-thirds full to ensure perfectly risen cupcakes.
  • Temper the egg yolk mixture slowly by adding hot milk gradually to avoid curdling the pastry cream.
  • Cool the pastry cream completely before filling to help it set properly and prevent melting the ganache.
  • Allow ganache to cool slightly but stay pourable for a neat, glossy finish.

Nutrition

Keywords: Boston Cream Pie, Cupcakes, Pastry Cream, Chocolate Ganache, Vanilla Cake, Dessert, Classic American Dessert

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