Description
Indulge in these delightful Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in a handheld treat. Moist yellow cupcakes are filled with creamy pastry cream and topped with a rich chocolate ganache for a decadent experience.
Ingredients
Scale
For the cupcakes:
- 1 box yellow cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
For the pastry cream filling:
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the chocolate ganache:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate (chopped or chips)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare cupcakes: Preheat the oven according to the cake mix instructions. Line a cupcake pan with 24 paper liners. Prepare and bake the yellow cake mix as directed on the box for cupcakes. Allow to cool completely.
- Make the pastry cream: Heat the milk in a saucepan until steaming. Whisk together sugar, cornstarch, salt, and egg yolks. Slowly pour warm milk into the egg mixture, whisking constantly. Cook until thickened. Remove from heat, stir in vanilla and butter. Chill for at least 1 hour.
- Prepare the ganache: Heat heavy cream until steaming, pour over chopped chocolate. Let sit, then stir in vanilla.
- Assemble the cupcakes: Remove the center of each cupcake. Fill with chilled pastry cream. Top with ganache.
Notes
- These cupcakes can be made a day ahead and stored in the fridge.
- Let them sit at room temperature for 15 minutes before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
