There is something undeniably irresistible about the combination of fluffy vanilla cake, rich pastry cream, and luscious chocolate ganache. Boston Cream Pie Cupcakes take all the beloved flavors of the classic Boston Cream Pie and transform them into a delightful handheld treat. Perfect for any occasion, these cupcakes will impress both family and friends with their indulgent taste and elegant presentation.
Why You’ll Love These Cupcakes
Imagine biting into a soft, moist cupcake only to discover a creamy, velvety custard filling inside, topped with a silky chocolate glaze. These cupcakes are a perfect harmony of textures and flavors, making them a hit at birthday parties, gatherings, or simply as a sweet treat for yourself. The best part? They are surprisingly easy to make at home!
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the pastry cream:
- 1 cup whole milk
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the chocolate ganache:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
Step 1: Bake the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add half of the dry ingredients to the butter mixture, then pour in the milk, followed by the remaining dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.
Step 2: Prepare the Pastry Cream
- Heat the milk in a saucepan over medium heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
- Remove from heat and stir in vanilla extract. Cover with plastic wrap and refrigerate until completely cooled.
Step 3: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan until it begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for two minutes.
- Stir until smooth and glossy. Let cool slightly before using.
Step 4: Assemble the Cupcakes
- Use a small knife or cupcake corer to cut a small hole in the center of each cupcake.
- Fill each cupcake with a spoonful of pastry cream.
- Dip or spoon chocolate ganache over the tops of the cupcakes, allowing it to set before serving.
Preparation Time
- Total Time: Approximately 1 hour
- Active Prep Time: 30 minutes
- Baking Time: 18-20 minutes
Nutritional Information (Per Cupcake)
- Calories: ~280
- Carbohydrates: 35g
- Protein: 4g
- Fat: 14g
- Sugar: 22g
Tips and Variations
- For an extra indulgent treat, sprinkle some chocolate shavings or cocoa powder on top of the ganache.
- If you prefer a lighter filling, you can fold in some whipped cream into the pastry cream for a softer texture.
- Store leftover cupcakes in an airtight container in the refrigerator for up to three days.
A Sweet Conclusion
Boston Cream Pie Cupcakes are a delightful way to enjoy the flavors of a beloved classic in an easy-to-eat form. Whether you make them for a celebration or simply to satisfy your sweet tooth, these cupcakes are sure to bring joy to every bite. Try them today and experience the magic of this timeless dessert!
