Boston Cream Pie Cupcakes Recipe
Ingredients
For the Cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
For the Pastry Cream Filling:
1 cup whole milk
2 tbsp cornstarch
¼ cup granulated sugar
2 large egg yolks
1 tsp vanilla extract
1 tbsp butter
For the Chocolate Ganache:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tbsp butter
For the Whipped Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Cocoa powder (for dusting, optional)
Instructions
1. Bake the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Add the flour mixture in 3 additions, alternating with milk. Mix just until combined.
Fill liners 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
Let cool completely.
2. Make the Pastry Cream:
In a saucepan, heat milk until warm (not boiling).
In a bowl, whisk sugar, cornstarch, and egg yolks.
Gradually pour warm milk into the egg mixture, whisking constantly.
Return to saucepan and cook on medium heat until thick, whisking constantly.
Remove from heat, stir in vanilla and butter.
Cover with plastic wrap (touching the surface to prevent skin) and chill.
3. Prepare the Ganache:
Heat cream in a small saucepan until it just begins to simmer.
Pour over chocolate and let sit 2–3 minutes.
Stir until smooth. Stir in butter for glossiness. Let cool slightly.
4. Make the Whipped Topping:
Beat cold cream with sugar and vanilla until stiff peaks form.
Transfer to a piping bag with a star tip.
Assembly:
Core the center of each cupcake with a knife or cupcake corer.
Fill with chilled pastry cream using a spoon or piping bag.
Spoon or pipe ganache over the top of each cupcake.
Pipe whipped cream in a swirl on top.
Dust with cocoa powder if desired.