Boston Cream Pie Cupcakes 🧁🍫

Introduction

There’s something undeniably delightful about cupcakes, and when you transform a classic dessert like Boston Cream Pie into cupcake form, magic happens. I recently made these Boston Cream Pie Cupcakes for a family gathering, and they were an instant hit. The light and fluffy vanilla cupcakes, rich pastry cream filling, and decadent chocolate ganache create a heavenly combination that had everyone going back for seconds (and thirds!). If you’re looking for a show-stopping dessert that’s both elegant and delicious, these cupcakes are sure to impress!

Ingredients

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Pastry Cream Filling:

• 1 cup whole milk
• 3 large egg yolks
• ¼ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 teaspoon vanilla extract (optional)

Instructions

Prepare the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Pastry Cream:

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
2. Mix Egg Yolks: In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
3. Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Thicken Cream: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
5. Add Flavorings: Remove from heat, stir in the vanilla extract and butter, and transfer the pastry cream to a bowl. Cover with plastic wrap directly on the surface and let it cool completely in the fridge.

Make the Chocolate Ganache:

1. Melt Chocolate: Place the chocolate chips in a heatproof bowl.
2. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Combine Cream and Chocolate: Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy. Add vanilla extract if desired and let it cool slightly before topping the cupcakes.

Assemble the Cupcakes:

1. Core the Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill with Pastry Cream: Fill the centers with the chilled pastry cream.
3. Top with Ganache: Spoon or dip the tops of the cupcakes in the chocolate ganache, allowing the excess to drip off.

Chill and Serve:

• Let the cupcakes set in the refrigerator for about 30 minutes to allow the ganache to firm up before serving.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 300
• Sugar: 20g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes (including cooling)

How to Serve

• Serve these delightful cupcakes chilled or at room temperature.
• Pair with coffee or tea for a perfect afternoon treat.
• Garnish with chocolate shavings or additional banana slices for added flair.

Additional Tips

1. Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for the best texture.
2. Chill the Pastry Cream: Always chill your pastry cream before filling the cupcakes to ensure it holds its shape.
3. Chocolate Ganache Consistency: Allow the ganache to cool slightly before topping to prevent it from melting the cupcake.
4. Storage: Store cupcakes in the refrigerator to keep the pastry cream fresh.
5. Make Ahead: Cupcakes can be made a day ahead and filled just before serving for maximum freshness.

Recipe Variations

• Different Fillings: Swap out the pastry cream for flavored whipped cream or fruit preserves for a twist.
• Chocolate Cupcakes: Use chocolate cupcake batter instead of vanilla for a double chocolate experience.
• Fruity Toppings: Top with fresh fruit or fruit compote for a burst of flavor.

Serving Suggestions

• These cupcakes make an excellent dessert for birthday parties, celebrations, or holiday gatherings.
• Serve with a side of vanilla ice cream or whipped cream for a more indulgent treat.

Freezing and Storage

• Storage: Keep cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfilled cupcakes in an airtight container for up to 3 months. Thaw in the refrigerator before filling and topping.

FAQ Section

1. Can I use low-fat milk instead of whole milk?

• Yes, but the texture may be slightly different.

1. How can I prevent the ganache from hardening too much?

• Allow it to cool slightly before pouring it over the cupcakes.

1. Can I make the pastry cream ahead of time?

• Absolutely! It can be made a day in advance and stored in the refrigerator.

1. What can I use instead of eggs in the cupcakes?

• You can use applesauce or a commercial egg replacer.

1. How long do these cupcakes last?

• They are best consumed within 3 days if stored properly in the fridge.

1. Is there a gluten-free option for this recipe?

• Yes, you can substitute all-purpose flour with a gluten-free blend.

1. Can I make mini cupcakes instead?

• Yes, adjust the baking time to about 12-15 minutes for mini cupcakes.

1. Can I top these with whipped cream instead of ganache?

• Definitely! Whipped cream would be a lighter option.

1. How do I store leftover ganache?

• Store in an airtight container in the fridge for up to a week; reheat before use.

1. What’s the best way to fill the cupcakes with pastry cream?
   • Use a piping bag or a squeeze bottle for a neat filling.

Conclusion

These Boston Cream Pie Cupcakes are a delightful way to enjoy the classic dessert in a fun, portable form. With their tender vanilla cupcakes, luscious pastry cream filling, and rich chocolate ganache, they are sure to be a hit at any gathering. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these cupcakes are a perfect choice. Give them a try, and watch as they disappear in no time!

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