Description
Delight in these classic Boston Cream Pie Cupcakes, featuring moist vanilla cupcakes filled with rich pastry cream and topped with a smooth chocolate ganache. A perfect handheld twist on the beloved dessert, ideal for parties or special occasions.
Ingredients
Scale
Cupcakes
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
Pastry Cream Filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This process creates the base for the cupcakes, ensuring a soft and tender crumb.
- Add Vanilla and Eggs: Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition to produce a smooth and fully combined batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the mixture.
- Mix Wet and Dry Ingredients: Alternate adding the flour mixture and the buttermilk to the creamed butter mixture in three batches, starting and ending with the dry ingredients. Beat after each addition just until combined to avoid over-mixing and maintain cupcake tenderness.
- Prepare Cupcake Pan: Line a lightly greased muffin pan with cupcake liners and fill each liner three-quarters full with the batter to ensure even, consistent cupcakes.
- Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before filling and topping.
- Prepare Pastry Cream Filling: Beat the egg yolks well in a medium bowl, then gradually stir in the milk until blended. In a heavy saucepan over medium-low heat, combine sugar, cornstarch, and salt. Gradually add the milk and egg yolk mixture, stirring constantly to prevent lumps. Cook, stirring continuously, until the mixture comes to a low boil and thickens, about 20 minutes. Remove from heat, transfer the pot to an ice water bath, and stir in the vanilla extract. Cover the pastry cream with plastic wrap directly on its surface and refrigerate until ready to use.
- Make Chocolate Ganache: Place the finely chopped semi-sweet chocolate in a mixing bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes, then whisk until smooth. Allow the ganache to cool until thickened but still pourable.
- Assemble Cupcakes: Once cupcakes are fully cooled, transfer the chilled pastry cream to a piping bag fitted with a filling tip. Insert the tip into the center of each cupcake and gently squeeze to fill with pastry cream.
- Dip in Ganache: Dip the tops of the filled cupcakes into the prepared chocolate ganache, swirling gently to coat evenly. Place the coated cupcakes on a wire rack and allow the ganache to set for 30 minutes to 1 hour before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter after adding flour to keep cupcakes tender.
- Cooling cupcakes completely before filling helps prevent the pastry cream from melting.
- Use fresh eggs and refrigerate the pastry cream properly to avoid spoilage.
- The ganache should be cooled to a pourable but thick consistency for clean dipping.
- Allow ganache to fully set for a polished finish and best texture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
