These Boston Cream Pie Cupcakes are the perfect bite-sized version of the classic dessert. Each cupcake features a soft vanilla base filled with creamy pastry cream, topped with a luscious chocolate ganache. They’re easy to make and perfect for dessert, gatherings, or just a special treat. The combination of light cake, rich filling, and smooth ganache creates an irresistible treat that will have everyone asking for more.
If you’re a fan of Boston Cream Pie, you’ll love these bite-sized Boston Cream Pie Cupcakes. They capture all the classic flavors in a fun, portable form, perfect for parties or a sweet snack.
Let’s take a look at the key ingredients that make these cupcakes so irresistible.
INGREDIENTS
- Cupcake Batter: Start with 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt to create a light, fluffy base. You’ll also need 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar to add richness and sweetness. Don’t forget the 2 large eggs and 1 teaspoon of vanilla extract for flavor. Finally, add 1/2 cup of milk to keep the cupcakes moist.
- Filling: For the creamy filling, you’ll need 1 cup of milk, 3 egg yolks, 1/4 cup of granulated sugar, and 2 tablespoons of cornstarch to thicken the pastry cream. A teaspoon of vanilla extract brings everything together with a hint of sweetness.
- Ganache Topping: To top off your cupcakes, prepare a rich ganache with 1/2 cup of heavy cream and 4 ounces of semi-sweet chocolate. The ganache will coat the tops of the cupcakes for a smooth, chocolatey finish.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will make it easier to remove the cupcakes later.
- Step 2:
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside for later.
- Step 3:
- In another bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract for added flavor.
- Step 4:
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until everything is combined.
- Step 5:
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This ensures the cupcakes will rise perfectly without overflowing.
- Step 6:
- Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Step 7:
- While the cupcakes are cooling, prepare the pastry cream filling. In a medium saucepan, heat the milk until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the yolk mixture, whisking constantly to avoid curdling the eggs. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and stir in the vanilla. Let the pastry cream cool completely.
- Step 8:
- Once the cupcakes are cool, use a knife to remove the centers, creating space for the pastry cream. Fill each hole with the cooled cream filling.
Serving and Storage Tips
- These Boston Cream Pie Cupcakes are best served chilled to allow the pastry cream to set properly. However, you can also serve them at room temperature if preferred.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. The ganache may firm up, but you can let the cupcakes sit at room temperature for a few minutes before serving for a softer texture.
- For a decorative touch, top each cupcake with a drizzle of extra chocolate or a small piece of fruit like a raspberry.
Helpful Notes
- If you don’t have a knife to core the cupcakes, you can use a piping tip or apple corer to easily remove the centers.
- You can substitute the pastry cream with a store-bought vanilla pudding for a quicker filling option.
- For a richer chocolate ganache, use dark chocolate instead of semi-sweet chocolate.
Tips from well-known chefs
- Ina Garten: When making pastry cream, be sure to stir constantly to avoid lumps and get a smooth, velvety texture.
- Mary Berry: Let the ganache cool slightly before dipping the cupcakes to get an even, smooth coating.
- Martha Stewart: For extra flavor, add a splash of rum or brandy to the pastry cream.