Irresistible Boston Cream Pie Cupcakes

Description:

These Boston Cream Pie Cupcakes take the classic dessert to handheld perfection! Moist vanilla cupcakes are filled with rich vanilla pastry cream and topped with a decadent chocolate ganache. Perfect for parties or whenever you’re craving a delightful twist on a timeless favorite.

Origin:

Inspired by the traditional Boston Cream Pie, these cupcakes offer all the same creamy, chocolaty goodness in an easy-to-serve format.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Vanilla Pastry Cream Filling:

• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped

Instructions:

Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
5. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Vanilla Pastry Cream:

6. In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
7. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
9. Remove from heat, stir in the vanilla extract and butter, and transfer to a bowl. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Let cool completely.

Make the Chocolate Ganache:

10. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Let cool slightly.

Assemble the Cupcakes:

11. Use a knife or cupcake corer to cut a small hole in the center of each cupcake. Fill each hole with the cooled pastry cream.
12. Spoon or spread the chocolate ganache over the top of each cupcake, allowing it to drip slightly down the sides.

Tips for Success:

• Chill the pastry cream for easier handling during assembly.
• For a professional finish, pipe the pastry cream into the cupcakes with a piping bag.
• Allow the ganache to cool slightly before topping to avoid it running off completely.

Recommendations:

• Serve these cupcakes fresh or store them in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
• Garnish with a dusting of powdered sugar or a dollop of whipped cream for extra flair.

Nutrition (per cupcake, approximate for 12 servings):

• Calories: ~290
• Protein: 4g
• Fat: 15g
• Carbohydrates: 37g
• Sugar: 24g
• Sodium: 80mg

Enjoy the irresistible combination of creamy filling, fluffy cake, and rich chocolate ganache in every bite of these Boston Cream Pie Cupcakes! ✨