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Irresistible Boston Cream Pie Cupcakes

Irresistible Boston Cream Pie Cupcakes Recipe

These Irresistible Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, bringing all the flavors of a Boston cream pie into a convenient, handheld treat. Fluffy vanilla cupcakes are filled with a rich pastry cream and topped with a luscious chocolate ganache, making each bite a perfect blend of creamy, chocolatey goodness. They’re great for parties, gatherings, or whenever you want a delicious, impressive dessert.

Table of Contents

  1. Ingredients
  2. Instructions
  3. Cook Notes & Tips
  4. Recipe Variations
  5. Frequently Asked Questions (FAQs)
  6. Conclusion

Ingredients

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Pastry Cream Filling

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Chocolate Ganache

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped

Instructions

Make the Cupcakes

  1. Preheat Oven
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar
    • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients
    • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  5. Bake
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.

Make the Pastry Cream Filling

  1. Heat Milk
    • In a small saucepan, heat the milk over medium heat until it begins to steam (do not let it boil).
  2. Mix Egg Yolks and Sugar
    • In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
  3. Cook the Pastry Cream
    • Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens, about 2-3 minutes. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool completely, then refrigerate until ready to use.

Make the Chocolate Ganache

  1. Heat Cream
    • In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not let it boil).
  2. Add Chocolate
    • Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy. Let the ganache cool slightly before using.

Assemble the Cupcakes

  1. Fill the Cupcakes
    • Use a knife or cupcake corer to cut a small hole in the center of each cooled cupcake. Spoon or pipe the chilled pastry cream into each cupcake.
  2. Top with Ganache
    • Spoon the chocolate ganache over the top of each cupcake, letting it drip slightly down the sides.

Cook Notes & Tips

  • Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature for a smoother batter and better texture.
  • Tempering the Eggs: When adding hot milk to the egg mixture, do it slowly to prevent the eggs from scrambling.
  • Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

  • Chocolate Cupcakes: Use a chocolate cupcake base instead of vanilla for a rich, double-chocolate version.
  • Caramel Drizzle: Drizzle some caramel sauce over the ganache for added flavor.
  • Fruit Filling: Add a spoonful of raspberry or strawberry jam along with the pastry cream for a fruity twist.

Frequently Asked Questions (FAQs)

Q: Can I make the pastry cream ahead of time? A: Yes, the pastry cream can be made up to 2 days in advance. Store it covered in the refrigerator until ready to use.

Q: Can I use milk chocolate instead of semi-sweet for the ganache? A: Absolutely! Milk chocolate will make the ganache sweeter, which can be a delicious option if you prefer a sweeter topping.

Q: How do I prevent the ganache from dripping too much? A: Let the ganache cool slightly before spooning it over the cupcakes to control the consistency and prevent excessive dripping.

These Irresistible Boston Cream Pie Cupcakes bring the best of both worlds—a classic dessert in a portable, easy-to-enjoy form. The combination of fluffy vanilla cake, rich pastry cream, and smooth chocolate ganache makes for an irresistible treat that’s perfect for any occasion. Try making these cupcakes, and enjoy the classic flavors of Boston cream pie in every bite!