Description
These Boston Cream Pie Cupcakes combine the classic flavors of the iconic dessert into a delightful handheld treat. Soft, moist vanilla cupcakes are filled with rich homemade pastry cream and topped with a luscious chocolate ganache, perfect for serving at parties or special occasions.
Ingredients
Scale
Cupcake Batter
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
Pastry Cream Filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, creating the base for soft cupcakes.
- Add Vanilla and Eggs: Beat in the vanilla extract followed by the eggs one at a time, ensuring each is fully incorporated for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Mix Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the creamed butter mixture in three additions, starting and ending with the dry ingredients, mixing gently after each to avoid over-mixing.
- Prepare Cupcake Pan: Line a muffin pan with cupcake liners and fill each about three-quarters full with batter for uniform cupcakes.
- Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 18–25 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack before filling.
- Prepare Pastry Cream Filling: Beat the egg yolks in a medium bowl, gradually stir in the milk until smooth. In a saucepan, combine sugar, cornstarch, and salt; over medium-low heat, gradually add the milk mixture while stirring constantly. Cook until thickened and boiling gently, about 20 minutes. Remove from heat, chill in an ice water bath and stir in vanilla. Cover and refrigerate.
- Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream until steaming but not boiling; pour over the chocolate and let sit 1–2 minutes. Whisk until smooth and let cool until thick but pourable.
- Assemble Cupcakes: Fill a piping bag with chilled pastry cream, pipe into the center of each cupcake to fill.
- Dip in Ganache: Dip the filled cupcake tops into the ganache to coat evenly. Place on a wire rack and let set for 30 minutes to 1 hour before serving.
Notes
- Ensure cupcakes are completely cooled before filling to prevent pastry cream from melting.
- Chill pastry cream thoroughly for best texture and easier piping.
- Use a serrated knife to level cupcakes if needed before filling.
- The ganache should be thick enough to coat but still fluid for dipping; cool it accordingly.
- Store assembled cupcakes in the refrigerator and serve at room temperature.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
