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Fail-Proof Boston Cream Pie Cupcakes

Close-up of a boston cream pie cupcake cut in half showing vanilla filling, topped with chocolate ganache.
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Make bite-sized Boston Cream Pie Cupcakes featuring fluffy vanilla cake, creamy custard filling, and a rich chocolate ganache topping. This recipe provides clear steps for perfect results.

Ingredients

Scale
  • For the Vanilla Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • For the Pastry Cream Filling:
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on low speed until just combined.
  4. Gradually pour in the milk while mixing on low speed until the batter is smooth. Do not overmix.
  5. Fill each cupcake liner about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  6. Make the Pastry Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  7. Whisk in the egg yolks until smooth. Gradually whisk in the milk until fully incorporated.
  8. Cook the mixture over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Boil for 1 minute while continuing to whisk. Remove from heat.
  9. Whisk in the butter and vanilla extract until smooth. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold and set.
  10. Fill the Cupcakes: Once the cupcakes are cool and the pastry cream is chilled, use a small knife or a cupcake corer to remove a small cone-shaped section from the center top of each cupcake.
  11. Transfer the chilled pastry cream to a piping bag fitted with a large round tip. Pipe the pastry cream into the hollowed-out center of each cupcake. Replace the removed cake piece on top if desired, or leave the filling exposed.
  12. Make the Chocolate Ganache Topping: Place the chopped chocolate in a heatproof bowl.
  13. Heat the heavy cream and corn syrup (if using) in a small saucepan until it just begins to simmer around the edges. Do not let it boil rapidly.
  14. Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  15. Whisk the mixture gently starting from the center until it becomes a smooth, glossy ganache. Let the ganache cool slightly until it is thick enough to coat the top of the cupcakes without running off completely.
  16. Top the Cupcakes: Spoon or drizzle the chocolate ganache over the filled cupcakes. Allow the ganache to set before serving.

Notes

  • For the best texture, make sure your butter is truly softened, not melted, for the cake batter.
  • Chilling the pastry cream completely is essential; warm filling will make the cupcakes soggy.
  • If you do not have a corer, you can use a small spoon to scoop out the center of the cupcakes.
  • This recipe makes a great bite-sized Boston cream pie treat.

Nutrition

Find it online: https://www.purecookingjoy.com/boston-cream-pie-cupcakes-recipe/

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