Description
Indulge in these delightful Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in convenient handheld treats. With moist vanilla cupcakes, creamy pastry filling, and a rich chocolate ganache topping, these cupcakes are sure to impress.
Ingredients
Scale
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 whole milk
Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 1/2 tablespoon unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcakes: Whisk together flour, baking powder, and salt. Cream butter and sugar, beat in eggs and vanilla. Alternate adding dry ingredients and milk to the butter mixture. Bake until a toothpick inserted comes out clean.
- Make the filling: Heat milk, whisk sugar, egg yolks, cornstarch, and flour. Combine with warm milk, cook until thickened, then add vanilla and butter. Chill.
- Prepare the ganache: Heat cream, pour over chocolate, let sit, then stir in butter.
- Assemble: Hollow out cupcakes, fill with pastry cream, and top with ganache. Chill before serving.
Notes
- The cupcakes can be made a day ahead and stored covered in the refrigerator.
- Let them sit at room temperature for 15 minutes before serving.
- For easier filling, use a piping bag with a round tip.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
