Description
Delicious Boston Cream Pie Cupcakes filled with creamy pastry cream and topped with rich chocolate ganache.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups whole milk (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- ¼ cup cornstarch (for pastry cream)
- ¼ teaspoon salt (for pastry cream)
- 4 large egg yolks (for pastry cream)
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the pastry cream, heat the milk in a saucepan over medium heat until just simmering.
- In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.
- To make the chocolate ganache, heat the heavy cream in a saucepan until just simmering.
- Pour over the chocolate chips in a bowl and let sit for 5 minutes. Stir until smooth and glossy.
- Once the cupcakes are cool, use a small knife to cut a cone shape out of the center of each cupcake. Fill the hollow with the chilled pastry cream.
- Top each filled cupcake with a generous drizzle of chocolate ganache.
Notes
- For a fun twist, add a teaspoon of orange or almond extract to the pastry cream for added flavor.
- You can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate for a different taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg