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Boston Cream Pie Cupcakes with Homemade Pastry Cream and Silky Chocolate Ganache

Close-up of boston cream pie cupcakes, one bitten to show rich vanilla custard filling and chocolate glaze.
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Make these Boston Cream Pie Cupcakes for a satisfying treat. You get a fluffy vanilla cake base, a smooth custard filling, and a rich chocolate topping, recreating the classic pie flavor in a perfect cupcake form.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup whole milk (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/4 cup semi-sweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  7. Make the pastry cream: Whisk the whole milk and 1/4 cup sugar in a saucepan over medium heat until steaming.
  8. In a small bowl, whisk the egg yolks and cornstarch until smooth. Slowly temper the hot milk mixture into the yolk mixture while whisking constantly.
  9. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly, about 3 to 5 minutes. Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator.
  10. Prepare the chocolate ganache: Place the chocolate chips in a small, heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread or drizzle.
  11. Core the cooled cupcakes using an apple corer or small knife, leaving a small border around the edges. Save the removed cake pieces.
  12. Transfer the chilled pastry cream to a bowl and whisk briefly to smooth it out. Spoon or pipe the pastry cream into the center of each cored cupcake well.
  13. Replace the small cake piece you removed on top of the filling.
  14. Top each cupcake with a spoonful of the chocolate ganache. Serve these decadent chocolate desserts.

Notes

  • To speed up the pastry cream, you can use instant vanilla pudding mix instead of making it from scratch, following the package directions for a thicker consistency.
  • For bakery style cupcakes, use a large round piping tip to pipe the ganache on top instead of spreading it.
  • These are excellent birthday party desserts when made ahead of time.

Nutrition

Find it online: https://littlekitchendiary.com/boston-cream-pie-cupcakes/