Description
These Boston Cream Pie Cupcakes capture the classic flavors of the beloved dessert in convenient, individual portions. Soft, tender vanilla cupcakes are filled with rich pastry cream and topped with a smooth chocolate ganache, delivering a perfect balance of textures and flavors in every bite.
Ingredients
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
- 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
- Cupcake Batter Preparation: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step ensures the cupcakes will have a tender texture.
- Mix Eggs and Vanilla: Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition to create a smooth, combined batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry and Wet Ingredients: Alternately add the flour mixture and buttermilk to the creamed butter mixture in three batches, beginning and ending with the flour mixture. Beat after each addition just until combined to avoid overmixing and keep batter light.
- Prepare Muffin Pan and Bake: Line a lightly greased muffin pan with cupcake liners and fill each liner about ¾ full with batter for consistent cupcake size. Bake in a preheated 350°F (175°C) oven for 18–25 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack before filling.
- Make Pastry Cream Filling: In a medium bowl, beat the egg yolks well, then gradually stir in the milk until combined. In a heavy saucepan over medium-low heat, mix the sugar, cornstarch, and salt. Gradually add the milk and egg yolk mixture to the pan, stirring continuously to prevent lumps. Cook, stirring constantly, until the mixture reaches a low boil and thickens, about 20 minutes. Remove from heat, place the pan in an ice water bath, stir in the vanilla extract, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate until chilled.
- Prepare Chocolate Ganache: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate and let sit for 1–2 minutes, then whisk until smooth. Allow the ganache to cool until thickened but still pourable.
- Fill Cupcakes: Once cupcakes have cooled, transfer the chilled pastry cream to a piping bag fitted with a filling tip. Insert the tip into the center of each cupcake and gently squeeze to fill the cupcake with pastry cream.
- Top with Ganache: Dip the tops of each filled cupcake into the prepared chocolate ganache, swirling gently to coat evenly. Place the cupcakes on a wire rack and allow the ganache to set for 30 minutes to 1 hour before serving.
Notes
- Ensure butter is softened, not melted, for proper creaming.
- Do not overmix batter after adding flour to maintain cupcake tenderness.
- Chill pastry cream thoroughly so it thickens before piping.
- Let ganache cool enough to thicken but remain pourable for easy dipping.
- Use a toothpick to test cupcake doneness to avoid overbaking.
- Store leftover cupcakes refrigerated due to the cream filling and ganache.
