Boston Cream Pie Cupcakes
Boston Cream Pie in cupcake form? Yes, please! These individual treats are filled with silky pastry cream and topped with rich chocolate ganache—perfect for dessert lovers everywhere.
Equipment
- Cupcake Tin
- Mixer
Ingredients
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour sifted
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 1/2 cup milk room temperature
- 1 tsp vanilla extract pure
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Pastry Cream Filling
- 1 cup milk whole milk preferred
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Chocolate Ganache Topping
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
- Preheat oven to 350°F and line a cupcake tin with liners.
- Cream together butter and sugar, then beat in eggs, vanilla, flour, baking powder, salt, and milk until smooth.
- Divide batter among cupcake liners and bake for 18–20 minutes. Cool completely.
- Meanwhile, make pastry cream by whisking yolks, sugar, and cornstarch. Heat milk, combine slowly, then cook until thickened. Stir in vanilla and cool.
- Cut a small hole in the center of each cupcake and fill with cooled pastry cream.
- Heat heavy cream and pour over chocolate to make ganache. Stir until smooth, then spoon over cupcakes.
Notes
Refrigerate cupcakes until serving. Best enjoyed within 2 days.