Description
These Boston Cream Pie Cupcakes capture the classic flavors of the beloved dessert in a delightful handheld treat. Moist vanilla cupcakes are filled with rich, creamy pastry cream and topped with a smooth, shiny chocolate ganache. Perfect for celebrations or an indulgent treat, these cupcakes combine fluffy cake, luscious filling, and silky chocolate for a truly decadent experience.
Ingredients
Units
Scale
Vanilla Cupcakes
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (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
- Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes, ensuring thorough creaming for a tender crumb.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract until well combined to add moisture and flavor.
- Incorporate egg whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl’s sides to fully incorporate all ingredients evenly.
- Combine dry and wet ingredients: In a separate bowl, mix flour, baking powder, and salt. In a small measuring cup, combine milk and water.
- Mix batter: Add half the dry ingredients to the wet mixture and stir until combined. Then add the milk-water mixture, mix well, and finally add the remaining dry ingredients. Scrape the bowl to ensure thorough mixing.
- Fill and bake: Spoon the batter into the cupcake liners, filling each about halfway. Bake for 15-17 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes: Let cupcakes cool for 2-3 minutes in the pan before transferring to a wire rack to cool completely.
- Make pastry cream base: Lightly beat the egg yolks in a medium bowl and set aside.
- Combine cooking mixture: In a large saucepan, whisk together sugar, cornstarch, and milk until smooth, ensuring no lumps remain.
- Cook pastry cream: Heat the mixture over medium-high, stirring constantly until it thickens and starts to bubble.
- Simmer: Reduce heat to medium and simmer for 2 minutes to fully cook the starch.
- Temper yolks: Slowly whisk some hot milk mixture into the yolks to prevent scrambling, then pour yolks back into the saucepan.
- Cook further: Return to heat and boil lightly for 2 minutes while stirring to fully thicken the pastry cream.
- Finish pastry cream: Remove from heat, stir in butter and vanilla extract until smooth, then set aside to cool to room temperature.
- Prepare ganache: Place chocolate chips and corn syrup in a large bowl.
- Heat cream: Bring heavy cream to a boil and pour over chocolate chips. Let sit for 3-5 minutes to soften.
- Whisk ganache: Stir gentle until smooth and glossy. Refrigerate for 1-2 hours until firm.
- Core cupcakes: Once cooled, cut out centers of cupcakes with a corer or knife to create space for filling.
- Fill cupcakes: Spoon or pipe the pastry cream evenly into the cupcake centers.
- Pipe ganache topping: Using a piping bag fitted with Ateco tip 844 (or Wilton 2D or 1M), pipe chocolate ganache roses on top by starting in the center and swirling outward 2-3 rotations to cover the cupcake surface.
- Chill and serve: Refrigerate cupcakes until serving time. Serve chilled or closer to room temperature for optimal ganache texture. Consume within 3-4 days for best freshness.
Notes
- Make sure all dairy and eggs are at room temperature for best mixing results.
- Do not skimp on creaming the butter and sugar as it creates a lighter cupcake texture.
- Tempering the egg yolks prevents them from scrambling when added to the hot milk mixture.
- Allow the pastry cream and ganache to cool fully before assembling the cupcakes to avoid melting or runny filling.
- Use a cupcake corer or small knife carefully to remove centers without damaging cupcakes.
- Pipe the chocolate ganache with steady pressure and a swirling motion for beautiful decorative tops.
- Store cupcakes refrigerated and bring to room temperature before serving for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
