Description
Treat yourself to the delightful flavors of Boston Cream Pie in cupcake form! These moist, fluffy cupcakes are filled with rich pastry cream and topped with luscious chocolate ganache, making them an irresistible dessert for any occasion.
Ingredients
Scale
- Cupcake Base
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Pastry Cream Filling
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- Chocolate Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the muffin cups and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- To make the pastry cream, heat the milk in a saucepan until it begins to simmer. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale. Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thickened. Stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap, and chill.
- For the ganache, heat the cream in a small saucepan until simmering. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
- Once the cupcakes have cooled, cut a small hole in the center of each and fill with the chilled pastry cream. Top with a spoonful of chocolate ganache.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Notes
These cupcakes are best enjoyed chilled and can be stored in the refrigerator for a few days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
