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Boston Cream Pie Cupcakes Recipe

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4.4 from 63 reviews

Delight in these Boston Cream Pie Cupcakes featuring soft vanilla cupcakes filled with rich pastry cream and topped with smooth chocolate ganache. A perfect single-serve dessert inspired by the classic Boston cream pie, these cupcakes combine creamy custard filling and luscious chocolate frosting for an indulgent treat.

Ingredients

Units Scale

Vanilla Cupcakes

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

Pastry Cream Filling

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F (176°C) and line a cupcake pan with liners to be ready for the batter.
  2. Cream Butter and Sugar: In a large bowl, cream the unsalted butter with sugar until light and fluffy, approximately 3-4 minutes, ensuring thorough aeration for a tender crumb.
  3. Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until fully combined, enriching the batter’s flavor and texture.
  4. Incorporate Egg Whites: Add egg whites in two batches, mixing well after each addition and scraping the bowl sides to make sure all ingredients blend uniformly.
  5. Combine Dry Ingredients and Liquids: In a separate bowl, mix flour, baking powder, and salt. In another container, combine milk and water.
  6. Mix Batter: Add half the dry ingredients to the wet mixture, mix well, then add the milk-water mixture, followed by the remaining dry ingredients, mixing after each addition until smooth.
  7. Bake Cupcakes: Fill cupcake liners halfway with batter. Bake for 15-17 minutes until a toothpick inserted comes out with a few moist crumbs.
  8. Cool Cupcakes: Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Pastry Cream – Beat Yolks: In a medium bowl, gently beat egg yolks and set aside.
  10. Combine Sugar, Cornstarch, and Milk: In a saucepan, whisk together sugar, cornstarch, and milk until smooth.
  11. Cook Milk Mixture: Heat over medium-high, stirring constantly until thickened and bubbling, then lower heat and simmer for 2 minutes to cook out starch taste.
  12. Temper Egg Yolks: Whisk a small amount of the hot milk mixture into the yolks to warm them, then combine yolks back into the saucepan to avoid curdling.
  13. Boil Pastry Cream: Return to heat and bring to a gentle boil, stirring continuously for 2 minutes until thick and glossy.
  14. Finish Pastry Cream: Remove from heat, stir in butter and vanilla extract until smooth, then cool mixture to room temperature.
  15. Prepare Chocolate Ganache – Combine Chocolate and Corn Syrup: Place chocolate chips and corn syrup in a large bowl.
  16. Heat Cream and Pour Over Chocolate: Bring heavy cream to a boil and pour it over the chocolate mixture; let sit 3-5 minutes to soften chocolate.
  17. Whisk Ganache: Whisk until smooth and glossy, then refrigerate 1-2 hours until firm enough to pipe.
  18. Core Cupcakes: Once cooled, hollow out centers of cupcakes using a cupcake corer or knife to create space for filling.
  19. Fill with Pastry Cream: Spoon or pipe pastry cream into cupcake centers, filling generously.
  20. Pipe Chocolate Ganache: Using a piping bag fitted with a rose-shaped tip, pipe chocolate ganache over cupcakes in swirling motions to cover tops decoratively.
  21. Refrigerate and Serve: Chill cupcakes until serving to set ganache. Serve at room temperature for best texture. Consume within 3-4 days for freshness.

Notes

  • Use room temperature ingredients to ensure even mixing and a tender crumb.
  • Do not skimp on creaming time for butter and sugar; it impacts cupcake texture significantly.
  • Tempering the egg yolks when making pastry cream prevents curdling.
  • Chill ganache thoroughly before piping to achieve firm, smooth swirls.
  • Cupcakes are best served closer to room temperature after chilling, as ganache firms up significantly when cold.
  • Store cupcakes in refrigerator and eat within 3-4 days for optimal taste and texture.

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