Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. These individual cupcakes are light, fluffy, and filled with a rich pastry cream, then topped with a smooth, glossy chocolate ganache. Perfect for any occasion, they offer the same irresistible flavors of Boston Cream Pie but in a more portable and fun form. Whether you’re hosting a party, celebrating a special event, or simply indulging in a sweet treat, these cupcakes are sure to impress your guests.

I love making these cupcakes because they bring together the best of both worlds: a soft, moist cupcake paired with creamy filling and decadent chocolate. It’s the perfect dessert for anyone who loves the combination of cake, custard, and chocolate. They are surprisingly easy to make and are sure to be a crowd-pleaser every time.

In this recipe, I’ll guide you through each step so you can recreate this tasty treat in your own kitchen. The process starts with baking the light and fluffy cupcakes, followed by preparing the delicious homemade pastry cream, and finishing with the silky ganache that adds that perfect finishing touch. If you’re a fan of Boston Cream Pie, these cupcakes will quickly become a favorite!

Ingredients:

For the cupcakes:

  • 1 1/4 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup unsalted butter, softened

  • 1/2 cup whole milk

  • 2 large eggs

  • 1 tsp vanilla extract

For the pastry cream filling:

  • 1 1/2 cups whole milk

  • 1/2 cup granulated sugar

  • 3 large egg yolks

  • 1/4 cup cornstarch

  • 2 tbsp unsalted butter

  • 1 tsp vanilla extract

For the chocolate ganache:

  • 4 oz semisweet chocolate, chopped

  • 1/2 cup heavy cream

  • 1 tbsp unsalted butter

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.

  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

  3. In a large bowl, cream the softened butter until smooth using an electric mixer. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Be careful not to overmix, as this could result in dense cupcakes.

  5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the pastry cream:

  1. In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.

  2. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens, about 2-3 minutes.

  3. Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until fully chilled.

For the ganache:

  1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

  2. Stir until smooth and glossy, then mix in the butter. Let the ganache cool to room temperature.

    How Long to Bake:

    The baking time for the cupcakes is approximately 18-20 minutes. However, this can vary slightly depending on your oven, so it’s always a good idea to check with a toothpick. Insert the toothpick into the center of a cupcake, and if it comes out clean or with a few moist crumbs, the cupcakes are ready. Be careful not to overbake, as this can result in dry cupcakes.

    Once the cupcakes are done, let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step is crucial because it ensures that the cupcakes firm up and are easier to handle when filling them with the pastry cream.

    How to Store Leftovers:

    If you have any leftover cupcakes, store them in an airtight container at room temperature for up to 2 days. However, if the cupcakes have already been filled with pastry cream and topped with ganache, it’s best to refrigerate them to maintain their freshness. These cupcakes will stay good in the fridge for up to 3 days.

    When ready to enjoy, you can bring them to room temperature by letting them sit out for about 15 minutes before serving. If you prefer, you can also enjoy them chilled, especially on a hot day. Just be sure to cover them well to keep them fresh.

    Tips for Perfect Boston Cream Pie Cupcakes:

    1. Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Mix the ingredients just until combined, and you’ll get that light, fluffy texture that’s characteristic of a perfect cupcake.

    2. Chill the Pastry Cream: Let the pastry cream cool completely in the fridge before filling the cupcakes. This helps it set properly and makes it easier to pipe into the cupcakes without making a mess.

    3. Ganache Consistency: If your ganache is too thick to spread easily, you can gently warm it up over low heat to loosen it. If it’s too thin, let it cool to room temperature to thicken slightly.

    4. Cupcake Filling: To fill the cupcakes, you can either cut out a small section from the top and pipe the pastry cream inside, or you can use a cupcake corer. Be sure not to overfill, as this can cause the cupcakes to overflow when topped with ganache.

    5. Presentation: For a nice presentation, you can garnish the top of each cupcake with a sprinkle of powdered sugar or a small dollop of whipped cream just before serving.

      Frequently Asked Questions:

      1. Can I make the pastry cream ahead of time?
        Yes, you can prepare the pastry cream a day or two in advance. Just make sure to cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until you’re ready to fill the cupcakes. When you’re ready to use it, give it a quick stir to ensure it’s smooth.

      2. Can I use store-bought pastry cream?
        While homemade pastry cream gives the cupcakes a richer flavor, you can substitute store-bought custard or pastry cream if you’re short on time. Be sure to choose a high-quality version to maintain the integrity of the recipe.

      3. Can I make the ganache with milk chocolate instead of semisweet chocolate?
        Yes, you can use milk chocolate instead of semisweet chocolate for a sweeter, creamier ganache. Keep in mind that the flavor will be slightly different, as semisweet chocolate offers a more balanced sweetness that complements the pastry cream.

      4. How can I make these cupcakes gluten-free?
        To make these cupcakes gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the flour blend contains xanthan gum, which will help provide structure to the cupcakes. Additionally, check the labels on all other ingredients to ensure they are gluten-free.

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        Boston Cream Pie Cupcakes

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        • Author: Lena Meeli
        • Total Time: 45 minutes
        • Yield: 12 cupcakes 1x
        Print Recipe

        Description

        These Boston Cream Pie Cupcakes are a decadent treat that combines the best parts of the classic Boston Cream Pie into a portable, cupcake-sized version. With a fluffy, moist vanilla cupcake base, rich homemade pastry cream filling, and a glossy chocolate ganache topping, these cupcakes are perfect for any occasion. Whether you’re serving them at a party, enjoying them as a snack, or giving them away as gifts, they are sure to be a hit!

        Ingredients

        Scale

        • For the cupcakes:

          • 1 1/4 cups all-purpose flour

          • 1/2 cup granulated sugar

          • 1 1/2 tsp baking powder

          • 1/4 tsp salt

          • 1/4 cup unsalted butter, softened

          • 1/2 cup whole milk

          • 2 large eggs

          • 1 tsp vanilla extract

        • For the pastry cream filling:

          • 1 1/2 cups whole milk

          • 1/2 cup granulated sugar

          • 3 large egg yolks

          • 1/4 cup cornstarch

          • 2 tbsp unsalted butter

          • 1 tsp vanilla extract

        • For the chocolate ganache:

          • 4 oz semisweet chocolate, chopped

          • 1/2 cup heavy cream

          • 1 tbsp unsalted butter

        Instructions

        • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.

        • In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

        • In a large bowl, cream the softened butter until smooth using an electric mixer. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

        • Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

        • Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

        • For the pastry cream: In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until it thickens, about 2-3 minutes. Remove from heat and stir in the butter and vanilla extract. Let it cool in the fridge for at least 2 hours.

        • For the ganache: Place the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan until it simmers, then pour it over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy, then mix in the butter. Let the ganache cool to room temperature.

        • Once the cupcakes have cooled, use a cupcake corer or a small knife to create a cavity in the center of each cupcake. Fill the cavity with the chilled pastry cream.

        • Spoon or pipe the ganache over the top of each cupcake. Let the ganache set before serving.

        Notes

        • You can garnish the cupcakes with whipped cream or fresh fruit for added decoration.

        • If you have leftover pastry cream, it makes a great filling for other desserts like tarts or cream puffs.

        • These cupcakes are best enjoyed within 2-3 days, though they can be stored in the fridge for up to 3 days.

        • Prep Time: 25 minutes
        • Cook Time: 20 minutes

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