Description
Delight in these Boston Cream Pie Cupcakes, a perfect handheld version of the classic dessert. Fluffy vanilla cupcakes are filled with a rich, creamy pastry filling and topped with a glossy chocolate ganache for a luscious treat that’s sure to impress.
Ingredients
Scale
Cupcakes
- 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
- â…” cup buttermilk
Pastry Cream Filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- â…“ 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 butter and sugar until light and fluffy to form a soft cupcake base.
- Add Vanilla and Eggs: Mix in vanilla extract, then beat in eggs one at a time, ensuring a smooth and fully combined batter.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agents.
- Mix Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the creamed batter in three batches starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Prepare Cupcake Pan: Line a muffin pan with cupcake liners and fill each about ¾ full for even rising.
- Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 18–25 minutes until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Prepare Pastry Cream Filling: Beat egg yolks in a medium bowl, gradually stir in milk to combine. In a saucepan, mix sugar, cornstarch, and salt over medium-low heat. Slowly add milk mixture, stirring constantly to avoid lumps. Cook until thickened and boiling, about 20 minutes, then remove from heat, cool in an ice bath. Stir in vanilla and refrigerate with plastic wrap on the surface until set.
- Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat cream until steaming, pour over chocolate, let sit for 1–2 minutes, then whisk until smooth. Let ganache cool to thick but pourable consistency.
- Assemble Cupcakes: Fill a piping bag with the pastry cream and insert into the center of each cooled cupcake to fill.
- Dip in Ganache: Dip the tops of the filled cupcakes into the chocolate ganache, twist gently to coat evenly, then place on a wire rack to set for 30 minutes to 1 hour before serving.
Notes
- Ensure cupcakes are fully cooled before filling to prevent the pastry cream from melting or leaking.
- Cover pastry cream with plastic wrap directly on the surface to avoid a skin from forming.
- Ganache should be cool enough to coat but still fluid for smooth dipping.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for best freshness.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to â…” cup milk and letting it sit for 5 minutes.
