🧁 Boston Cream Pie Cupcakes 🧁💖

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:

• 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 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.

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!

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