Description
Boston Cream Pie Cupcakes are a handheld twist on the classic dessert. Soft vanilla cupcakes are filled with creamy custard and topped with glossy chocolate ganache. Perfect for celebrations, parties, or an everyday sweet treat.
Ingredients
6 tbsp unsalted butter, softened
3/4 cup sugar
6 tbsp sour cream, room temperature
2 tsp vanilla extract
3 egg whites
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp milk
2 tbsp water
2 egg yolks
6 tbsp sugar
1 1/2 tbsp cornstarch
1 cup + 2 tbsp milk
1 tbsp salted butter
1 tsp vanilla extract
12 oz semi-sweet chocolate chips
2 tbsp light corn syrup
3/4 cup + 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (176°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream butter and sugar for 3–4 minutes until fluffy.
- Mix in sour cream and vanilla until smooth.
- Add egg whites in two additions, beating well each time.
- In a separate bowl, whisk flour, baking powder, and salt. In a small cup, combine milk and water.
- Add half the dry ingredients to the batter, followed by the milk mixture, then the rest of the dry ingredients. Mix just until combined.
- Fill liners halfway and bake for 15–17 minutes, or until a toothpick comes out clean. Cool completely.
- For the pastry cream, whisk egg yolks in a bowl. In a saucepan, combine sugar, cornstarch, and milk. Cook over medium-high heat until thickened and bubbling.
- Temper egg yolks with a little hot milk mixture, then whisk back into saucepan. Cook for 2 minutes, then remove from heat.
- Stir in butter and vanilla, then let cool to room temperature.
- For ganache, place chocolate and corn syrup in a bowl. Heat cream until boiling and pour over chocolate. Let sit 3–5 minutes, then whisk smooth. Chill until firm.
- Cut out centers of cooled cupcakes and fill with pastry cream.
- Pipe or spread ganache on top. Refrigerate until ready to serve, but allow to come to room temperature before enjoyin
Notes
Store cupcakes in the fridge for 3–4 days.
Best enjoyed at room temperature.
Freeze unfilled cupcakes for up to 2 months.
Use a cupcake corer for neat centers.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 364
- Sugar: 34.2 g
- Carbohydrates: 46.2 g
- Protein: 5.6 g