Boston Cream Pie Cupcakes (Printable)
Fluffy vanilla cupcakes stuffed with smooth vanilla pastry cream and covered in luscious chocolate ganache for an indulgent handheld dessert experience.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Pastry Cream Filling
09 - 1 cup whole milk
10 - 2 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1/4 teaspoon salt
14 - 1 teaspoon pure vanilla extract
15 - 1 tablespoon unsalted butter
→ Chocolate Ganache
16 - 1/2 cup heavy cream
17 - 4 ounces semi-sweet chocolate, finely chopped
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla.
04 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - Heat milk over medium heat until just simmering.
07 - Whisk egg yolks, sugar, cornstarch, and salt until pale and smooth.
08 - Gradually whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes. Remove from heat; stir in vanilla and butter until smooth.
09 - Transfer to a bowl, press plastic wrap directly onto surface, and chill until cold.
10 - Heat cream in a small saucepan until just simmering. Pour over chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Allow to cool until slightly thickened but still pourable.
11 - Using a small knife or cupcake corer, cut a small hole in the center of each cupcake about 1 inch deep.
12 - Fill each cupcake with chilled pastry cream, about 1–2 teaspoons per cupcake. Replace the cut-out piece of cake on top.
13 - Spoon or dip the tops of the cupcakes in chocolate ganache. Let set before serving.
# Expert Tips:
01 -
- You get that perfect combination of vanilla cake, creamy custard, and glossy chocolate in every single bite
- The pastry cream can be made ahead and kept cold, making assembly feel almost effortless
02 -
- Room temperature ingredients create better emulsion and prevent curdling, so plan ahead and set everything out first
- Pastry cream must be completely cold before filling, otherwise it will melt into the cupcake and create a soggy mess
03 -
- Chill your filled cupcakes for 15 minutes before adding ganache to prevent the chocolate from melting the pastry cream
- Make a double batch of pastry cream and use the extra for eclairs or fruit tarts