Description
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 heaven—perfect for the holiday dessert table!
Ingredients
Scale
- 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 350°F (176°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.
- 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.
- 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.
- 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!