Print

Boston Cream Pie Cupcakes Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

These Boston Cream Pie Cupcakes are an irresistible treat combining moist vanilla cupcakes filled with rich pastry cream and topped with a smooth chocolate ganache. Inspired by the classic Boston Cream Pie, these cupcakes feature a fluffy cake base with a luscious custard center and a glossy chocolate topping, perfect for special occasions or indulgent everyday desserts.

Ingredients

Scale

Cupcakes

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

Pastry Cream

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  1. Preheat and prepare cupcake pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prepare for baking.
  2. Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and sugar until the mixture is light in color and fluffy, which should take about 3-4 minutes. This step is crucial for a tender crumb.
  3. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until the batter is smooth and well combined.
  4. Incorporate egg whites: Add the room temperature egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
  5. Combine dry ingredients and liquids: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In a small measuring cup, combine the milk and water.
  6. Add dry and wet ingredients to batter: Add half of the dry ingredients to the batter and mix until just combined. Then add the milk and water mixture and mix again until smooth. Finally, add the remaining dry ingredients and mix to fully incorporate, scraping the bowl as needed.
  7. Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about halfway. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool the cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2-3 minutes before transferring them to a wire cooling rack to cool completely.
  9. Prepare pastry cream – beat egg yolks: In a medium bowl, gently beat the egg yolks and set aside.
  10. Make pastry cream base: In a large saucepan, whisk together sugar, cornstarch, and milk until smooth.
  11. Cook pastry cream mixture: Cook over medium-high heat, stirring constantly, until the mixture thickens and begins to bubble.
  12. Simmer pastry cream: Reduce heat to medium and simmer for 2 minutes, then remove from heat.
  13. Temper egg yolks: Slowly add a small amount of hot milk mixture into the beaten egg yolks while whisking to temper them, then combine the egg yolk mixture back into the saucepan with the milk mixture.
  14. Cook combined mixture: Place the saucepan back on medium heat, bring to a gentle boil, and cook for 2 more minutes while stirring continuously until thickened.
  15. Finish pastry cream: Remove from heat and stir in salted butter and vanilla extract until smooth. Allow the pastry cream to cool to room temperature.
  16. Make chocolate ganache – prepare chocolate: Place chocolate chips and light corn syrup in a large heatproof bowl.
  17. Heat cream and pour over chocolate: Bring heavy cream to a boil, then pour it over the chocolate chips. Let sit for 3-5 minutes to soften the chocolate.
  18. Whisk ganache until smooth: Whisk the mixture until fully combined and smooth. Refrigerate for 1-2 hours until firm.
  19. Core cupcakes: Once cupcakes and fillings are cool, use a cupcake corer or a knife to carefully cut out the centers of each cupcake to create a well for the filling.
  20. Fill cupcakes with pastry cream: Spoon or pipe the cooled pastry cream into the hollowed center of each cupcake.
  21. Pipe chocolate ganache topping: Using a piping bag fitted with Ateco tip 844 or similar, pipe the chocolate ganache onto each cupcake in a rose pattern, starting in the center and swirling outward with 2-3 rotations.
  22. Refrigerate and serve: Refrigerate the filled and topped cupcakes until ready to serve. Bring to room temperature before serving as the ganache will be firm when cold. Consume within 3-4 days for best quality.

Notes

  • Ensure all ingredients, especially eggs, butter, sour cream, milk, and water, are at room temperature for best mixing results.
  • Do not skimp on creaming the butter and sugar; it creates a fluffy cupcake texture.
  • Tempering the egg yolks by slowly adding warm milk mixture prevents curdling in the pastry cream.
  • The ganache must be refrigerated until firm to pipe nicely but softens close to room temperature.
  • You can substitute semi sweet chocolate chips with dark or milk chocolate based on preference.
  • These cupcakes are best eaten within 3-4 days and should be kept refrigerated due to the pastry cream filling.
  • Use a cupcake corer or a small knife to hollow out cupcakes carefully without breaking the base.

Keywords: Boston Cream Pie, Cupcakes, Vanilla Cupcakes, Pastry Cream, Chocolate Ganache, Dessert, Baking

Find it online: https://ricoloranz.com/boston-cream-pie-cupcakes-recipe/