Description
Boston Cream Pie Cupcakes are filled with smooth vanilla custard and topped with rich chocolate ganache—a fun twist on a classic dessert!
Ingredients
Scale
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 milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually mix in dry ingredients, alternating with milk, until just combined.
- Divide batter evenly into cupcake liners and bake for 18-20 minutes. Let cool.
- For pastry cream, heat milk in a saucepan until steaming.
- In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk, whisking.
- Return to saucepan and cook until thickened. Remove from heat and stir in vanilla and butter. Let cool.
- For ganache, heat heavy cream until simmering and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Cut a small hole in each cupcake and fill with pastry cream.
- Spoon or dip the tops in ganache. Let set before serving.
Notes
- For a richer pastry cream, use a mix of whole milk and heavy cream.
- Let the cupcakes cool completely before filling to prevent melting the pastry cream.
- If the ganache is too thick, add a teaspoon of warm milk to adjust the consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American