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Boston Cream Pie Cupcakes Recipe

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★★★★★

4.5 from 56 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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