Description
These delightful cupcakes combine the soft goodness of a cupcake with the rich pastry cream and chocolate ganache of classic Boston Cream Pie.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 cups milk (for pastry cream)
- 3/4 cup granulated sugar (for pastry cream)
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter (for pastry cream)
- 1 tablespoon vanilla extract (for pastry cream)
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with liners.
- Cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until well incorporated. Mix in the vanilla.
- Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
- Scoop the batter into your lined cupcake pan, filling each cup about two-thirds full. Bake for about 15-18 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack.
- Heat the milk and 1/2 cup of sugar just until it starts to simmer. In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth. Gradually add the hot milk mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan over medium heat and stir until it thickens—about 5-7 minutes. Remove from heat and whisk in the butter and vanilla. Transfer to a bowl, cover, and chill for at least 30 minutes.
- Heat the heavy cream until simmering. Pour over the chocolate chips and let sit for a few minutes. Stir until smooth and shiny.
- Once the cupcakes are cooled, use a small knife to remove the center of each cupcake. Fill with the chilled pastry cream and replace the caps.
- Drizzle the chocolate ganache over the cupcakes and let it set before serving.
Notes
If desired, add whipped cream to the pastry cream for extra fluffiness. Store cupcakes in an airtight container in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cupcakes, Boston Cream Pie, dessert, baking, chocolate, sweet treats