Description
Indulge in these delightful Boston Cream Pie Cupcakes, featuring a moist vanilla cupcake filled with rich pastry cream and topped with luscious chocolate ganache. Perfect for any celebration or a sweet treat!
Ingredients
Scale
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:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Pastry Cream:
- In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
- 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:
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 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:
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake.
- Fill the centers with the chilled pastry cream.
- 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.
Notes
- For a richer flavor, use high-quality chocolate chips for the ganache.
- You can substitute vanilla extract with a vanilla bean for a more intense vanilla flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg