Description
These irresistible Boston Cream Pie Cupcakes feature moist vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache. A perfect handheld version of the classic Boston cream pie that will delight your taste buds.
Ingredients
- For the Cupcakes: 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
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Custard Filling: 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- For the Chocolate Ganache: 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- While cupcakes bake, make the custard: In a medium saucepan, heat milk over medium heat until steaming. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in the hot milk. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened, about 3-5 minutes. Remove from heat and stir in vanilla. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate until cool.
- For the ganache: In a small saucepan, heat cream until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Set aside to cool slightly.
- To assemble: Using a small knife or cupcake corer, cut a hole in the center of each cupcake, about 1 inch deep. Fill each hole with cooled custard. Dip the tops of cupcakes into the ganache, allowing excess to drip off. Let set before serving.
Notes
You can customize the seasonings to taste. For best results, use room temperature ingredients. Store cupcakes in the refrigerator; bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American