Boston Cream Pie Cupcakes Recipe
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.
Ingredients
VANILLA CUPCAKES
- 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
Instructions
- 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.
