Boston Cream Pie Cupcakes
Delightful cupcakes that combine the classic flavors of Boston Cream Pie, featuring fluffy cake, creamy custard filling, and rich chocolate ganache.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups buttermilk
For the Pastry Cream
- 1 cup whole milk
- 1.5 tbsp cornstarch
- 3 large egg yolks
- 0.5 cups granulated sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 0.5 cups heavy cream
Instructions
Make the Cake Batter
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar together until fluffy.
- Add in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients and buttermilk until just combined.
Bake the Cupcakes
- Fill each liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow them to cool completely on a wire rack.
Prepare the Pastry Cream
- Combine the milk and cornstarch over medium heat in a saucepan.
- Whisk the egg yolks and sugar together, then slowly add in the warm milk mixture.
- Cook until thickened, around 2-3 minutes.
- Remove from heat, whisk in the butter and vanilla, and let it cool.
Make the Ganache
- Heat the heavy cream in a saucepan until steaming.
- Pour it over the chocolate chips in a bowl and let it sit for 5 minutes.
- Stir until smooth.
Assemble Your Cupcakes
- Once cool, core a small section from each cupcake and fill it with the pastry cream.
- Dip the tops of the cupcakes into the ganache, allowing any excess to drip off.
Enjoy!
- Let the ganache set for a few minutes before you devour these beauties.
- Pair with a cup of coffee or a glass of milk, and you're in dessert heaven!
Notes
Picky Eater Alert: If your kids are iffy about the pastry cream, feel free to swap it for vanilla pudding. Make-Ahead Magic: These cupcakes can be prepped in advance. Bake the cupcakes and make the pastry cream a day ahead, and assemble just before serving. Ganache Attention: If you find your ganache a little too runny, pop it in the fridge for a few minutes to help it thicken up!