Description
These Boston Cream Pie Cupcakes feature a moist vanilla cupcake filled with rich pastry cream and topped with a glossy chocolate ganache, making them an irresistible treat for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup pastry cream (made from 1 cup milk, 3 egg yolks, 1/4 cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla)
- 1 cup chocolate ganache (made from 8 ounces chopped chocolate and 1/2 cup heavy cream)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Once cooled, use a knife to hollow out the center of each cupcake and fill with pastry cream.
- Top each filled cupcake with chocolate ganache and let set before serving.
Notes
Ensure the pastry cream is chilled before filling the cupcakes for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g