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Boston Cream Pie Cupcakes

Close-up of a boston cream pie cupcake with a bite taken out, showing the fluffy yellow cake and rich chocolate glaze.
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Take the classic Boston Cream Pie and put it in a cupcake. You get moist vanilla cake, a smooth pastry cream filling, and a rich chocolate ganache topping. This recipe translates bakery flavor for your home kitchen.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup prepared homemade pastry cream (for filling)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. This is your base texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the vanilla cupcakes cool completely in the pan before moving them.
  8. Prepare the pastry cream filling if you have not already done so. Once the cupcakes are cool, use an apple corer or small knife to remove a small core from the center of each cupcake, leaving the bottom intact.
  9. Pipe or spoon the homemade pastry cream into the hollowed-out center of each cupcake.
  10. Make the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.
  11. Let the ganache cool slightly until it thickens to a spreadable consistency. Spoon or pipe the chocolate ganache over the top of each filled cupcake.

Notes

  • For the best pastry cream texture, use a double boiler setup to temper the egg yolks slowly.
  • If you want a faster topping, use store-bought chocolate frosting instead of making ganache.
  • Chill the filled cupcakes for 15 minutes before topping with ganache so the filling sets slightly.

Nutrition

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