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🧁 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