Description
These irresistible Boston cream pie cupcakes feature moist vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the filling: 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- For the ganache: 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 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, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the filling: In a saucepan, heat cream and milk over medium heat. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk mixture to the egg mixture, then return to saucepan and cook until thickened. Stir in vanilla and chill.
- Once cupcakes are cool, cut out the centers and fill with custard.
- For the ganache: Heat cream until simmering, pour over chopped chocolate, and stir until smooth. Let cool slightly, then dip cupcake tops into ganache.
- Allow ganache to set before serving.
Notes
Ensure cupcakes are completely cooled before filling to prevent the custard from melting. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 32g
- Protein: 4g