Description
These Boston Cream Pie Cupcakes bring all the luxurious flavors of the classic dessert into individual cupcake form: soft vanilla cake filled with rich pastry cream and topped with silky chocolate ganache. Perfect for parties, special occasions, or whenever you want an elegant, indulgent treat.
Ingredients
Units
Scale
For the Cake
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
For the Filling
- 3 large egg yolks
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Ganache
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Prepare the Cake Batter – In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and beat again. Add in the eggs, one at a time, beating well after each addition. In a separate bowl, stir together the flour, baking powder, and salt. Alternate adding the flour mixture and buttermilk to the creamed mixture in 3 batches, starting and ending with the dry ingredients. Beat after each addition, just until combined.
- Bake the Cupcakes – Line a lightly greased muffin pan with cupcake liners. Fill each liner ¾ of the way full with batter. Bake in a preheated 350°F (175°C) oven for 18-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack.
- Prepare the Pastry Cream Filling – In a medium bowl, beat the egg yolks well and gradually stir in the milk until blended. In a large, heavy saucepan over medium-low heat, combine the sugar, cornstarch, and salt. Gradually add the milk mixture to the pan, stirring constantly to prevent lumps. Continue to cook, stirring constantly, until the mixture reaches a low boil and thickens (about 20 minutes). Remove from heat, set the pot in a large bowl of ice water, and stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until ready to use.
- Make the Chocolate Ganache – Place the chopped chocolate in a food processor and pulse until finely chopped. Transfer to a mixing bowl. In a small saucepan, heat the heavy cream just until steaming (not boiling). Gradually pour the hot cream over the chocolate and whisk until smooth and glossy. Allow it to cool until slightly thickened but still pourable.
- Fill and Glaze the Cupcakes – When the cupcakes are completely cool, transfer the pastry cream filling to a piping bag with a filling tip. Insert the tip into the center of each cupcake and fill with the cream. Dip the tops of the filled cupcakes into the cooled ganache to coat. Place cupcakes on a rack or tray and allow 30 minutes to 1 hour for the ganache to set.
Notes
- Homemade pastry cream yields the best flavor but a prepared boxed pudding mix can be substituted in a pinch.
- Let the ganache cool for 10-20 minutes before dipping the cupcakes so it’s not too runny.
- For more tips on making ganache, refer to a dedicated ganache tutorial or post if needed.
- Store cupcakes in the refrigerator for up to 2-3 days and bring to room temperature 30 minutes before serving.
- To make ahead, prep cupcakes, filling, and ganache separately and assemble just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 26g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
