Boston Cream Pie Cupcakes Recipe
(Makes about 12 cupcakes)
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
For the Pastry Cream (Filling):
1 cup whole milk
3 tbsp granulated sugar
1 tbsp cornstarch
2 egg yolks
½ tsp vanilla extract
1 tbsp unsalted butter
For the Chocolate Ganache (Topping):
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
Instructions:
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour.
Divide batter evenly among cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 2: Prepare the Pastry Cream
Heat milk in a saucepan over medium heat until warm (but not boiling).
In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly add warm milk while whisking.
Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat, add vanilla and butter. Let cool completely.
Step 3: Make the Ganache
Heat heavy cream until just simmering. Pour over chopped chocolate.
Let sit for 2 minutes, then stir until smooth and glossy.
Step 4: Assemble the Cupcakes
Use a small knife or piping tip to cut out the center of each cupcake.
Fill with pastry cream, then replace the top.
Pipe or spoon chocolate ganache on top.
Let set for a few minutes before serving.
Enjoy your Boston Cream Pie Cupcakes! 🍫✨