Irresistible Boston Cream Pie Cupcakes

Description:

These Boston Cream Pie Cupcakes transform the classic dessert into a handheld treat. Moist vanilla cupcakes are filled with silky vanilla custard and topped with a rich chocolate ganache, delivering the perfect bite of creamy, chocolaty decadence.

Origin:

Inspired by the iconic Boston Cream Pie, this cupcake version pays homage to the classic American dessert with a modern twist.

Ingredients:

For the Cupcakes:

• 1 1/4 cups (160g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk

For the Vanilla Custard Filling:

• 1 cup (240ml) whole milk
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 2 tablespoons (15g) cornstarch
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup (120ml) heavy cream
• 4 ounces (115g) semi-sweet chocolate, chopped

Instructions:

1. Prepare the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
5. Fill cupcake liners two-thirds full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

2. Make the Vanilla Custard:

1. In a small saucepan, heat milk over medium heat until it just starts to simmer.
2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened (about 2–3 minutes).
4. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (directly on the custard), and chill for at least 30 minutes.

3. Make the Chocolate Ganache:

1. Heat heavy cream in a small saucepan until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly.

4. Assemble the Cupcakes:

1. Using a small knife or a cupcake corer, remove the center of each cupcake and fill with the chilled custard.
2. Replace the top of the cupcake core, trimming as needed.
3. Spoon or drizzle the ganache over each cupcake, allowing it to drip slightly down the sides.

5. Serve:

Let the ganache set for a few minutes before serving. Enjoy the creamy, chocolaty goodness!

Tips for Success:

• Chill the custard fully before filling the cupcakes to prevent it from being too runny.
• Use a piping bag for easier and cleaner custard filling.
• For extra shine, stir a teaspoon of corn syrup into the ganache.

Recommendations:

• Pair with a glass of cold milk or coffee for the perfect snack.
• Store cupcakes in an airtight container in the fridge for up to 3 days.

Nutrition (per cupcake, approximate for 12 cupcakes):

• Calories: ~290
• Protein: 4g
• Fat: 16g
• Carbohydrates: 35g
• Sugar: 22g

These Irresistible Boston Cream Pie Cupcakes are a delightful mini version of a classic dessert that will impress any crowd!