Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are the perfect combination of fluffy vanilla cake, creamy custard filling, and a decadent chocolate ganache topping! Every bite delivers the delicious flavors of the classic Boston cream pie, but in a fun and portable cupcake form. Perfect for parties or as a delightful treat!
Ingredients:
Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
Custard Filling:
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
Chocolate Ganache:
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
4. Make the Custard Filling: In a small saucepan, heat the milk and sugar over medium heat until it begins to simmer. In a separate bowl, whisk the egg yolks, cornstarch, and vanilla extract until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens, about 2-3 minutes. Remove from heat and stir in the butter. Allow the custard to cool completely.
5. Fill the Cupcakes: Once the cupcakes and custard are cooled, use a small knife to cut a hole in the center of each cupcake. Spoon or pipe the custard filling into the holes.
6. Make the Chocolate Ganache: In a microwave-safe bowl, heat the heavy cream until just simmering. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
7. Top with Ganache: Spoon the chocolate ganache over each filled cupcake, allowing it to drip slightly over the edges. Let the ganache set for a few minutes.
8. Serve and Enjoy: These Boston Cream Pie Cupcakes are best served fresh but can be stored in the refrigerator for up to 2 days.
Prep Time: 30 mins | Bake Time: 20 mins | Servings: 12 | Calories: 320 kcal per cupcake
