Boston Cream Pie Cupcakes! 🧁💖

There’s something undeniably delightful about cupcakes, especially when they’re inspired by a classic dessert like Boston Cream Pie. These Boston Cream Pie Cupcakes take the beloved flavors of the original dessert and transform them into individual treats that are both fun and elegant. With a moist vanilla cake base, rich pastry cream filling, and a decadent chocolate ganache topping, these cupcakes are a celebration of flavor in every bite. Whether you’re hosting a special occasion or simply indulging your sweet tooth, these cupcakes will surely impress!

The process of making these cupcakes is just as enjoyable as the final product. As you cream together the butter and sugar, you’ll create a fluffy batter that fills your kitchen with a sweet aroma. Once baked, the cupcakes become golden and tender, ready to be filled with luscious pastry cream. The combination of textures—light and airy cake paired with smooth filling—creates a dessert experience that is truly satisfying. And let’s not forget the chocolate ganache! It adds a glossy finish that not only looks beautiful but also complements the flavors perfectly.

So, gather your ingredients and get ready to whip up these delightful Boston Cream Pie Cupcakes. They’re perfect for sharing with friends and family or savoring all on your own. Just be prepared to share the recipe, because once everyone takes a bite, they’ll be asking for it!

Recipe: Boston Cream Pie Cupcakes! 🧁💖

Ingredients:

• For the Cupcakes:
• 6 tbsp unsalted butter, room temperature
• 3/4 cups 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
• ¼ tsp salt
• 6 tbsp milk, room temperature
• 2 tbsp water, room temperature
• For the Pastry Cream:
• 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 the Chocolate Ganache:
• 12 oz semi-sweet chocolate chips
• 2 tbsp light corn syrup
• 3/4 cup + 2 tbsp heavy whipping cream

Directions:

1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Cream the butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the sour cream and vanilla extract, mixing well.
4. Incorporate the egg whites in two batches, ensuring to mix well after each addition.
5. In a separate bowl, combine the dry ingredients (flour, baking powder, salt). In a cup, mix the milk and water.
6. Gradually add half of the dry ingredients to the batter, mixing well. Then add the milk mixture, followed by the remaining dry ingredients, mixing thoroughly.
7. Fill the cupcake liners halfway and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
8. For the pastry cream, beat the egg yolks in a bowl. In a saucepan, mix the sugar, cornstarch, and milk until smooth. Cook over medium heat until thickened and bubbling, then simmer for 2 minutes.
9. Add a small amount of the hot milk mixture to the egg yolks, stirring constantly to temper them. Return the mixture to the saucepan and boil for another 2 minutes, stirring continuously.
10. Remove from heat and stir in the butter and vanilla extract. Allow to cool to room temperature.
11. For the ganache, place the chocolate chips and corn syrup in a bowl. Boil the heavy cream and pour it over the chocolate. Let sit for 3-5 minutes before whisking until smooth. Cool the ganache in the fridge until firm, about 1-2 hours.
12. Once the cupcakes are cool, cut out the centers and fill with pastry cream.
13. Top with chocolate ganache using a piping bag or a spoon.

Enjoy your delicious Boston Cream Pie Cupcakes!