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Boston Cream Pie Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Boston Cream Pie Cupcakes combine a tender vanilla cake base filled with rich pastry cream and topped with smooth chocolate ganache, making for a delightful dessert reminiscent of the classic Boston Cream Pie.

Ingredients

Units Scale

Cupcakes:

  • 6 tbsp (84g) unsalted butter
  • 3/4 cups (155g) granulated 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:

  • 2 large egg yolks
  • 6 tbsp (78g) granulated 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) semi-sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  1. Preheat oven: Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Cream butter and sugar: In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream and vanilla: Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites: Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry and wet ingredients: Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Mix batter: Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Bake cupcakes: Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Cool cupcakes: Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  9. Prepare egg yolks: While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  10. Mix pastry cream base: Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  11. Cook pastry cream: Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  12. Simmer pastry cream: Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  13. Temper egg yolks: Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  14. Boil pastry cream: Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  15. Finish pastry cream: Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
  16. Prepare ganache: While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
  17. Heat cream and mix ganache: Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
  18. Chill ganache: Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
  19. Core cupcakes: Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
  20. Fill cupcakes: Divide the pastry cream between the cupcakes and fill in the centers.
  21. Pipe ganache: Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  22. Refrigerate and serve: Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.

Notes

  • Do not skimp on the creaming time for the butter and sugar; it should be light and fluffy for the best texture.
  • Using a cupcake corer makes removing the centers easier, but a knife can be used as an alternative.
  • For piping chocolate roses, start in the center and create outward swirls with about 2-3 rotations.
  • Chilling the ganache for 1-2 hours is essential to get a firm consistency for piping.
  • Cupcakes are best enjoyed within 3-4 days.

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