Experience the charm of Boston Cream Pie reimagined as delightful cupcakes. Perfect for any occasion, these cupcakes pair soft, fluffy cake with rich pastry cream and a silky chocolate ganache topping. The result is a decadent treat that promises to satisfy your sweet tooth and dazzle your dessert table.
Boston Cream Pie Cupcakes: A Classic Dessert Turned Portable
With these Boston Cream Pie Cupcakes, you get all the classic flavors of the beloved dessert in a fun, individual serving size. This recipe guides you through creating each component from scratch, ensuring a gourmet experience that’s as rewarding to make as it is to eat. Ready to bring a touch of sophistication to your next gathering? Let’s bake up some magic with these irresistible cupcakes.
Pro Tips for Perfect Cupcakes
- Even Baking: Ensure your oven is properly preheated to avoid uneven cooking.
- Smooth Batter: Mix the batter until just combined to keep the cupcakes tender.
- Chill the Cream: Allow the pastry cream to chill thoroughly for easier filling.
- Ganache Gloss: For a smooth, shiny ganache, let the chocolate sit in the hot cream before stirring.
Irresistible Boston Cream Pie Cupcakes Recipe:
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Serving: 12 cupcakes
- Equipment: Muffin tin, mixing bowls, whisk
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
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
For the pastry cream filling:
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Directions:
- Cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Mix flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding flour mixture and milk, beginning and ending with flour. Fill liners 2/3 full and bake for 18-20 minutes. Let cool.
- Pastry Cream: Heat milk until hot but not boiling. Whisk sugar, cornstarch, salt, and egg yolks in a bowl. Gradually add hot milk, return to the saucepan, and cook until thick. Remove from heat, add vanilla, and chill.
- Ganache: Heat cream until it simmers. Pour over chocolate, let sit, then stir until smooth.
- Assembly: Cut a hole in each cupcake, fill with cream, and top with ganache.
Serve and Savor
These Boston Cream Pie Cupcakes are perfect for any celebration or just a special treat at home. They’re a fantastic way to enjoy the essence of a classic dessert with a twist. Refrigerate until ready to serve and watch them disappear!
