Description
Boston cream pie cupcakes deliver a delightful twist on classic dessert flavors. Creamy custard, rich chocolate ganache, and tender cake create a mouthwatering treat you’ll savor with pure delight.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 1 ¼ cups (156 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup (240 ml) whole milk
- 3 large egg yolks
- ¼ cup (50 g) granulated sugar
- 2 tbsps cornstarch
- 1 tsp vanilla extract
- ½ cup (120 ml) heavy cream
- 4 oz (113 g) semi-sweet chocolate, chopped or chips
Instructions
- Cupcake Preparation: Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a large bowl until fluffy and pale.
- Batter Development: Blend eggs one at a time, mixing in vanilla extract. Gently fold dry ingredients and milk into the mixture, maintaining a light texture. Ensure thorough but delicate incorporation.
- Baking Process: Fill muffin liners two-thirds full with batter. Bake in a preheated 350F (175C) oven until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Custard Creation: Heat milk until steaming. Whisk egg yolks with sugar and cornstarch in a separate bowl. Gradually combine hot milk with egg mixture, stirring constantly to prevent curdling.
- Custard Refinement: Cook the combined mixture in a saucepan, stirring continuously until thickened. Remove from heat, add vanilla, and transfer to a chilled bowl. Cover with plastic wrap touching the surface and refrigerate.
- Chocolate Ganache Production: Simmer heavy cream, then pour over finely chopped chocolate. Allow to rest briefly, then stir until smooth and glossy.
- Cupcake Assembly: Core the cooled cupcakes using a specialized tool or knife. Fill the cavities generously with chilled custard, optionally replacing a small cupcake cap.
- Final Presentation: Drape each cupcake with chocolate ganache, allowing it to flow elegantly down the sides. Let set for 10 minutes before serving these decadent Boston Cream Pie Cupcakes.
Notes
- Prevent Dry Cupcakes: Measure flour precisely using the spoon-and-level method to avoid dense, tough cupcakes. Overmixing can develop gluten, resulting in a heavy texture.
- Custard Consistency Control: Maintain low-medium heat while cooking custard and stir constantly to prevent scorching or lumpy texture. Remove from heat immediately when thickened to preserve smooth, silky consistency.
- Ganache Perfection Technique: Ensure chocolate is finely chopped and cream is just simmering, not boiling, for a glossy, velvety ganache finish. Let mixture rest briefly before stirring to create a seamless, shiny chocolate coating.
- Filling Hack: Use a piping bag for precise, even custard filling to prevent overstuffing or uneven distribution. Chill custard thoroughly to help maintain structural integrity when filling cupcake centers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg