Description

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring soft vanilla cupcakes filled with a rich homemade pastry cream and topped with a smooth chocolate ganache. Perfect for parties or special occasions, these cupcakes combine the flavors of Boston cream pie in an easy-to-serve, handheld treat.

Ingredients

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For the Cake

12 tablespoons unsalted butter, softened
1 cup sugar
2 teaspoons vanilla extract
3 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk

For the Filling

3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Ganache

8 ounces semi-sweet baking chocolate, finely chopped
1 cup heavy cream

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Instructions

Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. This will create the base for the cupcakes, ensuring a soft and tender crumb.
Add Vanilla and Eggs: Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. This ensures the batter is smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Mix Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the creamed mixture in three batches, beginning and ending with the dry ingredients. Beat after each addition just until combined to avoid over-mixing.
Prepare Cupcake Pan: Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full with batter to ensure even and consistent cupcakes.
Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 18–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before filling and topping them.
Prepare Pastry Cream Filling: In a medium bowl, beat the egg yolks well, then gradually stir in the milk until well blended. In a heavy saucepan, mix sugar, cornstarch, and salt over medium-low heat. Gradually add the milk mixture, stirring continuously to prevent lumps. Cook over medium-low heat, stirring constantly, until the mixture reaches a low boil and thickens, about 20 minutes. Remove from heat, place the pot in an ice water bath, and stir in the vanilla extract. Cover with plastic wrap directly on the surface and refrigerate until ready to use.
Make Chocolate Ganache: Place the finely chopped chocolate in a mixing bowl. Heat the cream in a small saucepan until steaming, but not boiling. Pour the hot cream over the chocolate and let sit for 1–2 minutes, then whisk until smooth. Let the ganache cool until it is thickened but still pourable.
Assemble Cupcakes: Once cupcakes are cooled, transfer the pastry cream to a piping bag fitted with a filling tip. Fill each cupcake with pastry cream by inserting the tip into the center and squeezing gently until the center is filled.
Dip in Ganache: Dip the tops of the filled cupcakes into the prepared ganache, swirling gently to coat evenly. Place the cupcakes on a wire rack to set for 30 minutes to 1 hour before serving.

Notes

Homemade pastry cream offers the best flavor, but boxed pudding mix can be substituted in a pinch.
Let ganache cool for at least 10–20 minutes before dipping cupcakes to achieve the right consistency.
Store the assembled cupcakes in the refrigerator for up to 2–3 days and bring to room temperature 30 minutes before serving.
For best results, prepare cupcakes, filling, and ganache ahead and store separately until ready to assemble.

Nutrition

Serving Size: 1 cupcake
Calories: 360
Sugar: 25g
Sodium: 180mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg