Description
These Boston Cream Pie Cupcakes combine tender vanilla cake, rich pastry cream filling, and decadent chocolate ganache in perfect individual portions. Easy to make and absolutely irresistible!
Ingredients
For the Vanilla Cupcakes:
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ⅓ cup (75g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup (160ml) whole milk, room temperature
For the Pastry Cream Filling:
- 2 cups (480ml) whole milk
- 6 large egg yolks
- ⅓ cup (65g) granulated sugar
- ⅓ cup (40g) cornstarch
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 6 oz (170g) semi-sweet chocolate, finely chopped
- ⅔ cup (160ml) heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
Instructions
- Prepare Cupcakes: Preheat oven to 350°F (175°C). Line 12-cup muffin tin with paper liners. Cream butter and sugar for 3-4 minutes until fluffy. Beat in eggs one at a time, then vanilla.
- Mix Batter: In separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour.
- Bake: Divide batter among muffin cups, filling ⅔ full. Bake 18-20 minutes until toothpick comes out clean. Cool completely on wire rack.
- Make Pastry Cream: Heat milk in saucepan until steaming. Whisk egg yolks, sugar, and cornstarch in bowl. Slowly add hot milk while whisking. Return to pan and cook, whisking constantly, 2-3 minutes until thick.
- Finish Cream: Remove from heat, whisk in butter, vanilla, and salt. Cover with plastic wrap directly on surface. Refrigerate 2+ hours until chilled.
- Make Ganache: Place chopped chocolate in bowl. Heat cream until simmering, pour over chocolate. Let sit 2 minutes, then whisk from center outward until smooth. Whisk in butter and corn syrup. Cool 15-20 minutes.
- Assemble: Remove cone-shaped piece from center of each cupcake. Fill with pastry cream using piping bag. Top with chocolate ganache, letting it drip naturally down sides.
Notes
Make-Ahead Tips: Cupcakes and pastry cream can be made 2 days ahead. Store cupcakes covered at room temperature, pastry cream refrigerated. Assemble with ganache day of serving.
Storage: Store assembled cupcakes in refrigerator up to 3 days. Bring to room temperature 15-20 minutes before serving.
Pro Tips: Use room temperature ingredients for best mixing. Strain pastry cream if lumps form. Let ganache cool slightly for perfect consistency.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 32g
- Sodium: 195mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
Keywords: Boston Cream Pie Cupcakes, Boston Cream Cupcakes, Easy Cupcakes, Pastry Cream, Chocolate Ganache, Vanilla Cupcakes, Individual Desserts, Make Ahead Desserts