Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring fluffy vanilla cupcakes filled with silky pastry cream and topped with rich chocolate ganache. Perfect for parties or make-ahead treats, these mini Boston cream pies are elegant, indulgent, and incredibly delicious.
Ingredients
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
For the Pastry Cream:
- Whole milk
- Granulated sugar
- Cornstarch
- Egg yolks
- Unsalted butter
- Vanilla extract
For the Chocolate Ganache:
- Semi-sweet chocolate (chopped or chips)
- Heavy cream
Instructions
- Make Pastry Cream: Heat milk until simmering. In another bowl, whisk sugar, cornstarch, and egg yolks until smooth. Slowly whisk in hot milk to temper. Return mixture to pan and cook until thick. Remove from heat, stir in butter and vanilla, then chill.
- Make Cupcakes: Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding dry ingredients and milk. Divide batter into lined cupcake tin and bake for 18–20 minutes. Cool completely.
- Fill Cupcakes: Use a knife or cupcake corer to remove centers. Fill with chilled pastry cream.
- Make Ganache: Heat cream until steaming. Pour over chocolate, let sit, then stir until smooth. Spoon or dip cupcake tops in ganache.
- Chill and Serve: Let ganache set briefly in the fridge before serving.
Notes
- Add espresso to ganache for a mocha twist.
- Swirl raspberry jam into pastry cream for fruity flavor.
- Use dark or white chocolate for different ganache options.
- Store-bought pudding and ganache work in a pinch.
- Almond extract can replace vanilla for a nutty aroma.
