Description
Soft vanilla cupcakes filled with creamy custard and topped with a glossy chocolate glaze—classic Boston cream pie flavor in cupcake form.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup prepared vanilla custard or pastry cream
- 4 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually mix dry ingredients into butter mixture, alternating with milk, until just combined. Divide batter evenly among cupcake liners.
- Bake for 18-22 minutes, until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Use a small knife or cupcake corer to remove a small piece from the center of each cupcake. Fill each with about 1 tablespoon of custard.
- For the glaze, heat chocolate, heavy cream, and corn syrup in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spoon over cupcakes to cover tops. Let set before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American