If you love Boston Cream Pie but want a more portable and fun version, these Boston Cream Pie Cupcakes are the perfect treat. They combine moist vanilla cupcakes with a creamy pastry filling and a rich chocolate ganache topping. Each bite offers a delightful combination of textures and flavors, making these cupcakes a crowd favorite for any event or gathering. Whether you’re baking for a party, a special dessert, or just because, these decadent treats will impress!
Ingredients:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions:
Make the Cupcakes:
- Prepare the Oven: Begin by setting your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine the Dry Ingredients: In a medium-sized bowl, blend the flour, baking powder, and salt using a whisk.Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix well.
- Combine the Wet and Dry Ingredients: Gradually add the flour mixture in batches, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
- Bake the Cupcakes: Evenly distribute the batter into the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once done, let the cupcakes cool completely on a wire rack.
Make the Pastry Cream Filling:
- Heat the Milk: In a small saucepan, heat the milk over medium heat until just beginning to simmer. Remove from heat and set aside.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
- Combine the Mixtures: Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Move the pastry cream to a bowl and cover it with plastic wrap, ensuring it is pressed directly against the surface of the cream to avoid forming a skin. Refrigerate until ready to use.
Make the Chocolate Ganache:
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boiling).
- Combine with Chocolate: Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Set aside to cool slightly.
Assemble the Cupcakes:
- Fill the Cupcakes: Once the cupcakes have cooled, use a small knife or a cupcake corer to cut out a small hole in the center of each cupcake.
- Top with Ganache: Dip the tops of the filled cupcakes into the slightly cooled chocolate ganache, allowing any excess to drip off.
- Chill and Serve: Place the cupcakes in the refrigerator for 10-15 minutes to set the ganache before serving.
Conclusion:
These Decadent Boston Cream Pie Cupcakes combine all the classic flavors of a traditional Boston Cream Pie in a fun, bite-sized form. With a fluffy vanilla cupcake base, a smooth and creamy pastry cream filling, and a luxurious chocolate ganache topping, these cupcakes offer a delicious balance of sweetness and richness in every bite. Perfect for any occasion, they’re sure to become a favorite!
Decadent Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes feature light andfluffy cupcakes filled with creamy vanilla pastry cream and topped with a richchocolate ganache, offering all the classic flavors of a Boston Cream Pie incupcake form.
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate chopped
- 1/2 cup heavy cream
Instructions
Make the Cupcakes:
- Prepare the Oven: Begin by setting your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine the Dry Ingredients: In a medium-sized bowl, blend the flour, baking powder, and salt using a whisk. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix well.
- Combine the Wet and Dry Ingredients: Gradually add the flour mixture in batches, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
- Bake the Cupcakes: Evenly distribute the batter into the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once done, let the cupcakes cool completely on a wire rack.
Make the Pastry Cream Filling:
- Heat the Milk: In a small saucepan, heat the milk over medium heat until just beginning to simmer. Remove from heat and set aside.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
- Combine the Mixtures: Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Move the pastry cream to a bowl and cover it with plastic wrap, ensuring it is pressed directly against the surface of the cream to avoid forming a skin. Refrigerate until ready to use.
Make the Chocolate Ganache:
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boiling).
- Combine with Chocolate: Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Set aside to cool slightly.
Assemble the Cupcakes:
- Fill the Cupcakes: Once the cupcakes have cooled, use a small knife or a cupcake corer to cut out a small hole in the center of each cupcake.
- Top with Ganache: Dip the tops of the filled cupcakes into the slightly cooled chocolate ganache, allowing any excess to drip off.
- Chill and Serve: Place the cupcakes in the refrigerator for 10-15 minutes to set the ganache before serving.