Do you enjoy Boston Cream Pie? If you do, you’ll adore this Boston Cream Pie Cupcakes Recipe! These delectable treats offer a delightful variation of the classic dessert, with moist vanilla cake, a luscious pastry filling, and a rich chocolate ganache topping. They’re ideal for gatherings, special events, or simply as a sweet delight anytime.
With so many recipes available, you can find one that suits your taste and baking skills.Whether you’re an experienced baker or just starting out, you can make these cupcakes with ease. So why not give them a try and indulge in the heavenly combination of vanilla, cream, and chocolate?
Key Boston Cream Pie Cupcakes Ingredients & Why
- Yellow Cake Mix
- Vanilla Extract
- Pastry Cream Filling
- Powdered Sugar
- Baking Powder
- Heavy Cream
How Do You Make The Best Boston Cream Pie Cupcakes?
- Preheat the oven to 350°F (176°C) and line a cupcake pan.
- Cream butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Don’t skimp on the creaming time.
- Mix in sour cream and vanilla extract.
- Add egg whites in two batches, ensuring thorough mixing each time. Scrape the bowl’s sides for full integration.
- Combine dry ingredients in one bowl and milk with water in a small measuring cup.
- Add half the dry ingredients to the batter, then the milk mixture, and the remaining dry ingredients. Ensure everything is well mixed, scraping the bowl as needed.
- Fill cupcake liners halfway and bake for 15-17 minutes, until a toothpick comes out with a few crumbs.
- Let cupcakes cool for 2-3 minutes, then transfer to a cooling rack.
- While cupcakes cool, prepare the pastry cream. Beat egg yolks in a medium-sized bowl.
- In a saucepan, mix sugar, cornstarch, and milk until smooth.
- Cook over medium-high heat, stirring until it thickens and bubbles.
- Reduce heat to medium and simmer for 2 minutes, then remove from heat.
- Add some milk mixture to the egg yolks, whisk together, and add to the milk mixture.
- Return to heat, bring to a light boil, and stir for 2 minutes.
- Remove from heat, stir in butter and vanilla extract, and set aside to cool.
- While cupcakes and cream cool, make the chocolate ganache. Place chocolate chips and corn syrup in a bowl.
- Boil the heavy cream and pour it over the chocolate chips. Wait 3-5 minutes, then whisk until smooth.
- Chill the ganache in the fridge until firm, 1-2 hours.
- Once everything is cool, core the cupcakes.
- Fill cupcakes with pastry cream.
- Top with chocolate ganache. Pipe roses on top using a decorating tip.
- Refrigerate until ready to serve, but serve closer to room temperature. Best if eaten within 3-4 days.
Pro Tips For Making Boston Cream Pie Cupcakes Recipe
- To ensure readiness, prepare the cream in advance, allowing it to cool for several hours or up to 3 days before assembling the cupcakes.
- You can fill cupcakes in two ways: either by cutting a hole in the top and spooning in pastry cream or using a filling tip for a quicker, cleaner, and smoother filling, concealed under the ganache.
- For ganache-topped cupcakes, briefly chill it for about five minutes before applying to achieve a well-set finish.
- Save time by using a cake mix like yellow or French vanilla if you prefer not to make cupcakes from scratch.
- If you’re new to making Boston cream, consider watching a tutorial video before starting to master the recipe for perfect cream puffs or French Éclairs.
- Achieve a professional, even look for your ganache by using a pastry bag to apply it to the cupcakes, giving you control over the coverage.
- Today’s recipe yields 24 cupcakes, but feel free to halve it if necessary or if you don’t have 9 eggs on hand!
How to Store Boston Cream Pie Cupcakes
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- Refrigerate the cupcakes in an airtight container.
- They will keep for 2-5 days in the refrigerator.
- Bring the cupcakes to room temperature for about 30 minutes before serving.
- Do not keep the cupcakes at room temperature for more than a few hours.
- Do not freeze the cupcakes as the pastry cream may break down in the freezer.
Can You Freeze Boston Cream Pie Cupcakes?
- Cool cupcakes fully before freezing in a bag for up to 3 months. Thaw on the counter.
- After cooling, tightly cover ganache for a 3-month freeze. Thaw in the refrigerator, then let it reach room temperature before using.
- Pastry cream cannot be frozen.
Frequently Asked Questions About Boston Cream Pie Cupcakes
hat is a Boston Cream Pie Cupcake?
Introducing the Boston Cream Pie Cupcake, a delightful twist on the classic dessert. This delectable treat features a vanilla cupcake generously filled with creamy pastry and elegantly crowned with luscious chocolate ganache.
Can Boston Cream Pie Cupcakes be frozen?
Uncertainty surrounds freezing Boston Cream Pie Cupcakes. Some say yes, others no, citing the cream filling. When freezing, tightly wrap in plastic and store airtight for up to 2 months.
What are the key ingredients in Boston Cream Pie Cupcakes?
For Boston Cream Pie Cupcakes, you’ll need these essential ingredients: flour, baking powder, salt, sugar, butter, eggs, milk, heavy cream, egg yolks, cornstarch, vanilla extract, and chocolate chips or chopped chocolate for the ganache.
Boston Cream Pie Cupcakes Recipe
- 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream, room temperature
- 2 tsp (10ml) vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 tsp (8g) baking powder
- ¼ tsp salt
- 6 tbsp (90ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
PASTRY CREAM FILLING
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
- Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
- Cream butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy.
- Mix in sour cream and vanilla extract.
- Add egg whites in two batches, ensuring thorough mixing each time. Scrape the bowl as needed.
- In a separate bowl, combine dry ingredients; in a measuring cup, combine milk and water.
- Add half of the dry ingredients, followed by the milk mixture, and the remaining dry ingredients. Ensure thorough mixing, scraping the bowl as necessary.
- Fill cupcake liners halfway and bake for 15-17 minutes until a toothpick comes out with a few crumbs.
- Allow cupcakes to cool for 2-3 minutes, then transfer to a cooling rack to finish cooling.
- While cupcakes cool, make pastry cream. Beat egg yolks in a medium-sized bowl.
- Mix sugar, cornstarch, and milk in a saucepan until smooth.
- Cook over medium-high heat, stirring continuously until it thickens and bubbles.
- Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- Combine a bit of the milk mixture with the egg yolks, then add the egg mixture to the milk mixture.
- Return the pan to heat, bring to a light boil, and stir for 2 minutes.
- Remove from heat, stir in butter and vanilla, and set aside to cool to room temperature.
- While the cupcakes and cream cool, make the chocolate ganache. Combine chocolate chips and corn syrup in a large bowl.
- Bring heavy cream to a boil, pour it over the chocolate chips, let sit for 3-5 minutes, then whisk until smooth.
- Refrigerate the ganache until firm, about 1-2 hours.
- Once everything is cool, remove centers of cupcakes using a cupcake corer or knife.
- Fill the cupcakes with pastry cream.
- Top with chocolate ganache and decorate with piped roses using an Ateco tip 844 (or Wilton 2D or 1M).
- Refrigerate until ready to serve, and serve closer to room temperature. Consume within 3-4 days for the best taste.