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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes: 1 Amazing Recipe

  • Author: Fatima Garcia
  • Total Time: 2 hours 50 minutes (including chilling time)
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Boston Cream Pie Cupcakes offer a delightful twist on the classic dessert, featuring moist vanilla cupcakes filled with rich vanilla bean pastry cream and topped with decadent chocolate ganache. They are a perfect handheld treat for any occasion.

Ingredients

Scale
  • For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • For the Pastry Cream Filling:
  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache:
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt for the Boston cream pie cupcakes.
  3. In a separate bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, then add vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the Boston cream pie cupcakes cool completely.
  9. For the pastry cream filling: whisk egg yolks, sugar, and cornstarch.
  10. Heat the milk until steaming, then gradually whisk it into the egg mixture.
  11. Return the mixture to the saucepan and cook while whisking until thickened.
  12. Remove from heat, whisk in butter and vanilla, and strain through a fine-mesh sieve.
  13. Chill the pastry cream in the fridge for at least 2 hours.
  14. For the ganache: place the chocolate in a bowl.
  15. Bring the heavy cream to a boil, then pour it over the chocolate.
  16. Let it sit for 5 minutes and stir until smooth.
  17. Let the ganache cool until thickened but still pourable.
  18. Cut a cone-shaped piece from the center of each cupcake and fill with pastry cream.
  19. Dip the tops of the Boston cream pie cupcakes into the ganache, letting the excess drip off.
  20. Refrigerate until the ganache sets, about 30 minutes.

Notes

  • Use room temperature ingredients for best results.
  • Do not overmix the cupcake batter.
  • Ensure the pastry cream is chilled thoroughly before filling.
  • Allow the ganache to cool to the right consistency for dipping.
  • Create a small cone shape when filling cupcakes to hold the pastry cream.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking and Filling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320-350 kcal
  • Sugar: 30-35 grams
  • Sodium: 150-180 mg
  • Fat: 18-22 grams
  • Saturated Fat: 10-12 grams
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 40-45 grams
  • Fiber: 1-2 grams
  • Protein: 4-5 grams
  • Cholesterol: 80-90 mg

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