🧁 Boston Cream Pie Cupcakes πŸ§πŸ’–

These Boston Cream Pie Cupcakes combine moist vanilla cake, creamy pastry filling, and a luscious chocolate ganache, making them an irresistible treat for any celebration. Each bite is a little taste of heavenβ€”perfect for the holiday dessert table!

Ingredients:

  • For Cupcakes:
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 6 tbsp sour cream, room temperature
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp milk, room temperature
  • 2 tbsp water, room temperature
  • For Pastry Cream Filling:
  • 2 egg yolks
  • 6 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp milk
  • 1 tbsp salted butter
  • 1 tsp vanilla extract
  • For Chocolate Ganache Topping:
  • 12 oz semi-sweet chocolate chips
  • 2 tbsp light corn syrup
  • 3/4 cup + 2 tbsp heavy whipping cream

Directions:

  1. Prepare Cupcakes:
  • Preheat oven to 350Β°F (176Β°C). Line a cupcake pan with cupcake liners.
  • Cream butter and sugar together until light and fluffy, about 3–4 minutes. Add sour cream and vanilla, mixing until smooth.
  • Add egg whites in two batches, mixing well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt. In a measuring cup, combine milk and water.
  • Alternate adding the dry ingredients and milk mixture to the batter, starting and ending with the dry ingredients.
  • Fill each cupcake liner halfway and bake for 15–17 minutes, or until a toothpick comes out clean.
  1. Make Pastry Cream:
  • In a bowl, beat egg yolks. In a saucepan, combine sugar, cornstarch, and milk, whisking until smooth. Cook over medium heat until thick and bubbly; simmer for 2 minutes.
  • Temper the yolks by adding a bit of the hot milk mixture, then return to the saucepan. Cook for 2 more minutes, stirring continuously.
  • Remove from heat, stir in butter and vanilla, and let cool to room temperature.
  1. Prepare Chocolate Ganache:
  • Place chocolate chips and corn syrup in a heatproof bowl. In a small saucepan, bring heavy cream to a boil, then pour over chocolate chips. Let sit for 3–5 minutes, then whisk until smooth.
  • Chill the ganache in the fridge until it thickens to a spreadable consistency, about 1–2 hours.
  1. Assemble Cupcakes:
  • Use a small knife to cut out the center of each cupcake, creating a hole for the pastry cream. Fill each hole with pastry cream.
  • Top each filled cupcake with a spoonful of ganache, smoothing to cover.

Note: For an elegant touch, top each cupcake with a dollop of whipped cream or a sprinkle of chocolate shavings. These treats will be the talk of your holiday table!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

🧁 Boston Cream Pie Cupcakes πŸ§πŸ’–

These Boston Cream Pie Cupcakes combine moist vanilla cake, creamy pastry filling, and a luscious chocolate ganache, making them an irresistible treat for any celebration. Each bite is a little taste of heavenβ€”perfect for the holiday dessert table!

Ingredients

  • For Cupcakes:
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 6 tbsp sour cream, room temperature
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp milk, room temperature
  • 2 tbsp water, room temperature
  • For Pastry Cream Filling:
  • 2 egg yolks
  • 6 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp milk
  • 1 tbsp salted butter
  • 1 tsp vanilla extract
  • For Chocolate Ganache Topping:
  • 12 oz semi-sweet chocolate chips
  • 2 tbsp light corn syrup
  • 3/4 cup + 2 tbsp heavy whipping cream

Instructions

  • Preheat oven to 350Β°F (176Β°C). Line a cupcake pan with cupcake liners.
  • Cream butter and sugar together until light and fluffy, about 3–4 minutes. Add sour cream and vanilla, mixing until smooth.
  • Add egg whites in two batches, mixing well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt. In a measuring cup, combine milk and water.
  • Alternate adding the dry ingredients and milk mixture to the batter, starting and ending with the dry ingredients.
  • Fill each cupcake liner halfway and bake for 15–17 minutes, or until a toothpick comes out clean.

  1. Make Pastry Cream:

  • In a bowl, beat egg yolks. In a saucepan, combine sugar, cornstarch, and milk, whisking until smooth. Cook over medium heat until thick and bubbly; simmer for 2 minutes.
  • Temper the yolks by adding a bit of the hot milk mixture, then return to the saucepan. Cook for 2 more minutes, stirring continuously.
  • Remove from heat, stir in butter and vanilla, and let cool to room temperature.

  1. Prepare Chocolate Ganache:

  • Place chocolate chips and corn syrup in a heatproof bowl. In a small saucepan, bring heavy cream to a boil, then pour over chocolate chips. Let sit for 3–5 minutes, then whisk until smooth.
  • Chill the ganache in the fridge until it thickens to a spreadable consistency, about 1–2 hours.

  1. Assemble Cupcakes:

  • Use a small knife to cut out the center of each cupcake, creating a hole for the pastry cream. Fill each hole with pastry cream.
  • Top each filled cupcake with a spoonful of ganache, smoothing to cover.

Notes

For an elegant touch, top each cupcake with a dollop of whipped cream or a sprinkle of chocolate shavings. These treats will be the talk of your holiday table!

  • Author: niold.com

Leave a Comment

Recipe rating