Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are perfect for any occasion, from birthday parties to casual get-togethers. Each cupcake is a delightful combination of moist vanilla cake, rich pastry cream filling, and a smooth chocolate ganache topping.

Let’s dive into the recipe and create these decadent Boston Cream Pie Cupcakes that will surely impress your friends and family!

Boston Cream Pie Cupcakes: A Todd Wilbur-Inspired Summary

Looking for a way to enjoy the classic flavors of Boston Cream Pie in a convenient, portable form? Boston Cream Pie Cupcakes are your answer. These cupcakes feature a soft vanilla cake, a creamy pastry cream filling, and a rich chocolate ganache, creating a deliciously indulgent treat.

Why settle for ordinary when you can have extraordinary? Boston Cream Pie Cupcakes offer a delightful mix of flavors and textures, making them a must-try for any dessert lover. Give this recipe a try and elevate your cupcake game!

Family Favorite: An Exciting Story

My husband and our little family absolutely adore Boston Cream Pie Cupcakes. It all started one Sunday afternoon when I wanted to surprise them with a special treat that combined our love for cupcakes and the classic Boston Cream Pie. The idea of transforming a traditional dessert into cupcakes was both exciting and intriguing. As the cupcakes baked, the kitchen filled with a wonderful aroma of vanilla and chocolate. When I served them, the soft, fluffy cupcakes with their creamy filling and rich chocolate topping were met with smiles and delight. These cupcakes quickly became a favorite in our home, perfect for any celebration or when we simply want to indulge in something extraordinary. Now, it’s our go-to recipe whenever we want to enjoy a taste of classic dessert in a fun, portable form.

Why These Boston Cream Pie Cupcakes?

1. Classic Flavors: Combines the beloved tastes of Boston Cream Pie into a cupcake.
2. Convenient: Perfect for parties and gatherings.
3. Decadent: Rich pastry cream filling and smooth chocolate ganache.
4. Versatile: Great for any occasion.
5. Crowd-Pleaser: Loved by both kids and adults.

Ingredients

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract

Pastry Cream

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

How to Make Boston Cream Pie Cupcakes

Cupcakes

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: Add the butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined.
4. Fill the Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
5. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pastry Cream

1. Heat the Milk and Cream: In a medium saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer.
2. Whisk the Egg Yolks: In a medium bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Temper the Eggs: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
4. Cook the Pastry Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract and butter until smooth.
5. Chill: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Combine with Chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy.

Assembly

1. Fill the Cupcakes: Using a small knife or a cupcake corer, cut out a small cone-shaped piece from the center of each cupcake. Fill each cavity with the chilled pastry cream.
2. Top with Ganache: Spoon the chocolate ganache over the top of each cupcake, letting it drip down the sides.
3. Serve: Allow the ganache to set for a few minutes before serving. Enjoy your delightful Boston Cream Pie Cupcakes!

Tips

• Pastry Cream: Make sure to whisk constantly to prevent lumps and avoid curdling.
• Ganache: For a shinier ganache, add a tablespoon of corn syrup.
• Storage: Store cupcakes in the refrigerator to keep the pastry cream fresh.