Description
Indulge in the delightful combination of fluffy cupcakes filled with rich pastry cream and topped with decadent chocolate ganache in this Boston Cream Pie Cupcakes recipe. A classic dessert transformed into handheld treats!
Ingredients
For the cupcakes:
1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsalted butter (softened), 1/2 cup whole milk, 1 large egg, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract.
For the pastry cream filling:
1 cup whole milk, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 large egg yolk, 1/2 teaspoon vanilla extract, pinch of salt.
For the chocolate ganache:
1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Make the cupcakes: In a medium bowl, cream the butter and sugar, then add the egg and vanilla. Whisk flour, baking powder, and salt in a separate bowl. Combine dry ingredients with the wet ingredients alternately with milk. Bake for 15–18 minutes and let cool.
- Prepare the pastry cream: Whisk sugar, cornstarch, egg yolk, salt, and milk in a saucepan. Cook until thickened, then stir in vanilla. Chill.
- Make the ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth.
- Assemble the cupcakes: Hollow out the cupcakes, fill with pastry cream, and top with ganache. Chill before serving.
Notes
- Cupcakes can be made a day ahead.
- For extra flavor, use vanilla bean paste in the pastry cream.
- For best texture, serve cupcakes slightly warmed to room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
