Description
These delightful cupcakes feature soft vanilla cake, luscious pastry cream filling, and rich chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups whole milk (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- 5 large egg yolks (for pastry cream)
- ¼ cup cornstarch (for pastry cream)
- 2 tsp vanilla extract (for pastry cream)
- 2 tbsp unsalted butter (for pastry cream)
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fill your cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
- Heat the milk in a saucepan over medium heat until hot but not boiling. In a separate bowl, whisk together the sugars, egg yolks, and cornstarch until smooth.
- Gradually whisk in the hot milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla, and let it cool.
- Create a hole in the center of each cooled cupcake and fill with pastry cream.
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
- Drizzle the chocolate ganache over the filled cupcakes.
Notes
Feel free to substitute milk with almond or oat milk. Best enjoyed fresh but can be refrigerated for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: cupcakes, dessert, Boston cream pie, chocolate ganache, pastry cream