Boston Cream Pie Cupcakes Recipe
Introduction
Boston Cream Pie Cupcakes offer the perfect combination of fluffy vanilla cake, smooth pastry cream, and rich chocolate ganache. This delightful twist on a classic dessert is easy to make and sure to impress your guests.
Ingredients
- Vanilla cupcakes
- Pastry cream
- Chocolate ganache
Instructions
- Step 1: Carefully hollow out the center of each vanilla cupcake and fill it generously with pastry cream.
- Step 2: Spread or drizzle a layer of chocolate ganache over the top of each filled cupcake.
- Step 3: Chill the cupcakes in the refrigerator for at least 30 minutes to allow the ganache to set before serving.
Tips & Variations
- For a smoother filling, make sure the pastry cream is completely cooled before piping into the cupcakes.
- Try adding a splash of coffee or rum to the ganache for a flavor boost.
- Use mini cupcakes for bite-sized treats perfect for parties.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for 10–15 minutes before enjoying, as this brings out the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance. Fill and top them with ganache, then keep them refrigerated until ready to serve.
How do I make pastry cream from scratch?
Pastry cream is made by cooking milk, sugar, eggs, and cornstarch together until thickened, then cooled. There are many easy recipes available that guide you through this process step-by-step.
PrintBoston Cream Pie Cupcakes Recipe
Delight in these Boston Cream Pie Cupcakes, a nostalgic twist on the classic dessert featuring moist vanilla cupcakes filled with smooth pastry cream and topped with rich chocolate ganache. Perfect for any occasion, these cupcakes combine fluffy cake, creamy filling, and decadent chocolate in every bite.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Prepare Vanilla Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternately add the dry ingredients and milk, beginning and ending with dry ingredients. Divide the batter evenly into liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
- Make Pastry Cream: In a medium saucepan, heat milk just to a simmer. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour hot milk into egg mixture while whisking constantly, then return mixture to saucepan. Cook over medium heat, whisking continuously until thickened and boiling. Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until fully chilled.
- Prepare Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over the chocolate and let sit for 2-3 minutes, then stir gently until smooth and glossy. Stir in butter until fully incorporated.
- Fill Cupcakes: Using a small knife or cupcake corer, cut a cone-shaped piece out of the center of each cupcake. Fill a piping bag fitted with a small round tip with chilled pastry cream and fill each hollow cupcake with cream. Replace the top layer of the cupcake if desired or leave open.
- Top with Ganache: Spoon or spread the chocolate ganache over the filled cupcakes, covering the tops evenly. Allow ganache to set slightly at room temperature or place cupcakes in the fridge for a few minutes.
- Chill Before Serving: Refrigerate the cupcakes for at least 1 hour to allow the flavors to meld and the ganache to firm up. Serve chilled or at room temperature for best taste and texture.
Notes
- Use high-quality chocolate for the ganache for the best flavor and texture.
- Chill pastry cream thoroughly before filling cupcakes to ensure it holds its shape.
- Cupcakes can be made a day in advance and assembled just before serving.
- For easier filling, use a cupcake corer or small melon baller to remove the center.
- Store filled cupcakes in an airtight container in the refrigerator for up to 3 days.
Keywords: Boston Cream Pie Cupcakes, vanilla cupcakes, pastry cream, chocolate ganache, classic dessert, cream-filled cupcakes
