Description
Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring fluffy vanilla cupcakes filled with rich pastry cream and topped with a smooth chocolate ganache.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup whole milk
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- Gradually add dry ingredients, alternating with milk, and mix until smooth.
- Fill liners ¾ full and bake for 18–20 minutes. Let cool completely.
- For the pastry cream: Heat milk over medium heat until warm.
- In a bowl, whisk sugar, cornstarch, and egg yolk. Slowly whisk in warm milk.
- Return mixture to saucepan and cook until thickened. Remove from heat and stir in vanilla and butter. Let cool.
- For the ganache: Heat cream until hot, pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
- Cut a small hole in each cupcake and fill with pastry cream. Spoon ganache on top, allowing it to drip slightly.
Notes
- Chill the pastry cream before filling for easier assembly.
- Use a piping bag for neater filling application.
- Let ganache cool slightly before spooning for better consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 21g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg