Description
Delight in these classic Boston Cream Pie Cupcakes featuring a tender vanilla butter cake filled with rich pastry cream and topped with a silky chocolate ganache. This timeless dessert is beautifully portioned into individual cupcakes, perfect for parties or an elegant treat.
Ingredients
Scale
Cupcake Batter
- 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 the mixture is light and fluffy. This process creates an airy base for the cupcakes, contributing to their tender texture.
- Add Vanilla and Eggs: Incorporate the vanilla extract, then beat in the eggs one at a time, ensuring each is fully mixed before adding the next. This results in a smooth, cohesive batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Mix Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture in three additions, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing and ensure a soft crumb.
- Prepare Cupcake Pan: Line a muffin pan with cupcake liners and lightly grease them. Fill each liner about three-quarters full with the batter for even cupcakes.
- Bake Cupcakes: Bake at 350°F (175°C) for 18–25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before adding filling and ganache.
- Prepare Pastry Cream Filling: Beat the egg yolks in a medium bowl, then gradually stir in milk until smooth. In a heavy saucepan over medium-low heat, mix sugar, cornstarch, and salt. Slowly add the milk and yolk mixture while stirring continuously to prevent lumps. Cook, stirring constantly, until the mixture thickens and reaches a low boil, about 20 minutes. Remove from heat, place in an ice bath, stir in vanilla, cover with plastic wrap on the surface, and refrigerate until cool and set.
- Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream in a saucepan until steaming but not boiling. Pour over the chocolate and let sit for 1-2 minutes. Whisk until smooth and glossy. Allow the ganache to cool until it thickens but remains pourable.
- Assemble Cupcakes: Using a piping bag fitted with a filling tip, inject the chilled pastry cream into the center of each cooled cupcake.
- Dip in Ganache: Dip the tops of each filled cupcake into the chocolate ganache, swirling to coat evenly. Place on a wire rack and allow the ganache to set for 30 minutes to 1 hour before serving.
Notes
- Be careful not to overmix the batter to keep cupcakes tender and light.
- Ensure pastry cream is fully chilled before filling to prevent it from leaking out.
- Use room temperature butter and eggs for better batter consistency.
- Ganache can be stored in the refrigerator and gently reheated before dipping if it firms too much.
- For a stronger chocolate flavor, use dark chocolate instead of semi-sweet.
- Prep Time: 1 hour 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
