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Boston Cream Pie Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 56 reviews
  • Author: Paula
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Boston Cream Pie Cupcakes, a delectable twist on the classic dessert. These moist vanilla cupcakes are filled with smooth, creamy pastry cream and topped with a rich chocolate ganache. Perfect for parties or an indulgent treat, each cupcake offers a heavenly combination of fluffy cake, creamy filling, and glossy chocolate.

Ingredients

Units Scale

Vanilla Cupcakes

  • 6 tbsp (84g) unsalted butter, room temperature
  • 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
  • 1/4 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

Chocolate Ganache

  • 12 oz (338g) semisweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
  2. Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together until the mixture becomes light in color and fluffy, about 3 to 4 minutes, ensuring a soft and airy cupcake texture.
  3. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until fully combined to add moisture and flavor.
  4. Incorporate egg whites: Add the egg whites in two parts, mixing thoroughly after each addition. Scrape down the bowl sides to ensure everything is well mixed.
  5. Combine dry and wet ingredients: In a separate bowl, whisk together all dry ingredients. Separately, combine milk and water. Add half the dry ingredients to the batter, then the milk mixture, followed by the remaining dry ingredients, mixing well each time.
  6. Fill and bake: Spoon the batter into cupcake liners, filling each about halfway. Bake for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs.
  7. Cool cupcakes: Remove cupcakes from the oven, let them cool in the pan for 2-3 minutes, then transfer to a cooling rack to cool completely.
  8. Prepare pastry cream filling – egg yolks: Beat the egg yolks gently in a medium bowl and set aside.
  9. Mix pastry cream ingredients: In a large saucepan, whisk together sugar, cornstarch, and milk until smooth.
  10. Cook the cream base: Cook over medium-high heat, stirring continuously until the mixture thickens and bubbles.
  11. Simmer pastry cream: Lower heat to medium and simmer for 2 minutes, then remove from heat.
  12. Temper egg yolks: Slowly whisk a small amount of the hot milk mixture into the egg yolks to warm them without scrambling, then mix the eggs back into the saucepan with the milk mixture.
  13. Thicken cream: Return to heat, bring to a gentle boil, and cook for 2 more minutes while stirring constantly until thickened.
  14. Finish pastry cream: Remove from heat and stir in butter and vanilla extract until smooth. Allow to cool to room temperature.
  15. Make chocolate ganache: Place chocolate chips and corn syrup in a large bowl.
  16. Heat cream: Bring heavy cream to a boil and pour over the chocolate mixture. Let sit for 3-5 minutes, then whisk until smooth.
  17. Chill ganache: Refrigerate the ganache for 1-2 hours until completely cool and firm.
  18. Core cupcakes: Once cupcakes are cooled, cut out the centers using a cupcake corer or knife to create space for filling.
  19. Fill cupcakes: Spoon or pipe the pastry cream into the cupcake centers.
  20. Pipe ganache topping: Using a piping bag fitted with Ateco tip 844 (or Wilton 2D/1M), pipe chocolate ganache roses on top of each cupcake, swirling from the center outward to cover the top.
  21. Chill and serve: Refrigerate the assembled cupcakes until ready to serve. For best taste, bring to near room temperature before serving. Consume within 3-4 days for optimal freshness.

Notes

  • Ensure all dairy and eggs are at room temperature for best batter texture.
  • Do not skimp on creaming butter and sugar to achieve fluffy cupcakes.
  • Carefully temper egg yolks with hot milk mixture to prevent curdling when making pastry cream.
  • Use a cupcake corer or a small knife to hollow out cupcakes neatly for filling.
  • Ganache can be piped with different tips depending on desired decoration style.
  • Serve cupcakes closer to room temperature to soften the chocolate ganache for easier eating.
  • Store cupcakes refrigerated and consume within 3-4 days for best flavor and texture.

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 85 mg

Find it online: https://piesbypaula.com/boston-cream-pie-cupcakes-recipe/