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Boston Cream Pie Cupcakes: A Delicious & Easy Recipe

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Fluffy vanilla cupcakes filled with creamy pastry cream and topped with a rich chocolate ganache. A mini version of the classic Boston Cream Pie!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl (or stand mixer), cream together softened butter and sugar until light and fluffy (3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Fill each cupcake liner about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  9. In a medium saucepan, heat milk over medium heat until just about to simmer.
  10. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until pale and smooth.
  11. Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly (tempering).
  12. Pour the egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook for 1-2 minutes, whisking constantly.
  13. Remove from heat and stir in butter and vanilla extract.
  14. Pour pastry cream into a bowl, cover the surface with plastic wrap (pressing it directly onto the cream), and refrigerate for at least 2 hours, or until completely chilled.
  15. Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  16. In a small saucepan, heat heavy cream over medium heat until just about to simmer.
  17. Pour hot cream over chopped chocolate. Let it sit for about a minute.
  18. Gently stir until chocolate is completely melted and ganache is smooth and glossy. Microwave in 15-second intervals if needed.
  19. Stir in butter until melted and incorporated.
  20. Let ganache cool slightly before using.
  21. Once cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
  22. Fill each cupcake cavity with chilled pastry cream.
  23. Dip the top of each cupcake into the slightly cooled chocolate ganache.
  24. Chill cupcakes in the refrigerator for about 15-20 minutes after frosting (optional).
  25. Serve and enjoy!

Notes

  • Be careful not to overmix the cupcake batter, as this can lead to tough cupcakes.
  • Make sure to temper the egg yolks properly when making the pastry cream to prevent them from scrambling.
  • Press plastic wrap directly onto the surface of the pastry cream while chilling to prevent a skin from forming.
  • Let the ganache cool slightly before frosting the cupcakes so that it doesn’t run off.
  • Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

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