boston cream pie cupcakes
Boston Cream Pie Cupcakes
Yields: 12 cupcakes
Prep Time: 30 min
Cook Time: 18–20 min
Chill Time: 30–60 min
Vanilla Cupcakes
Ingredients:
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
Vanilla Pastry Cream (Filling)
Ingredients:
1 cup whole milk
2 egg yolks
¼ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp unsalted butter
Chocolate Ganache (Topping)
Ingredients:
½ cup heavy cream
4 oz semi-sweet or dark chocolate, finely chopped
1 tsp corn syrup or butter (optional, for shine)
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 min).
Beat in eggs one at a time, then add vanilla.
Add flour mixture in 2 parts, alternating with milk, mixing just until combined.
Divide batter evenly between liners and bake for 18–20 minutes, until golden and a toothpick comes out clean.
Cool in pan 5 min, then transfer to a rack to cool completely.
2. Make the Pastry Cream:
In a saucepan over medium heat, warm milk until just steaming (don’t boil).
In a bowl, whisk yolks, sugar, and cornstarch until smooth and pale.
Slowly pour hot milk into yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (2–3 minutes).
Remove from heat, stir in vanilla and butter. Strain if lumpy.
Let cool, then refrigerate at least 30 minutes.
3. Fill the Cupcakes:
Use a paring knife or cupcake corer to cut a small hole in the center of each cupcake.
Fill with chilled pastry cream using a piping bag or spoon. Replace a small piece of the top if desired.
4. Make the Ganache:
Heat cream until just simmering. Pour over chopped chocolate in a bowl.
Let sit 2 min,
