Classic Boston Cream Pie Cupcakes

Introduction

Classic Boston Cream Pie Cupcakes are a delightful twist on the traditional dessert. These cupcakes combine soft vanilla cake, smooth pastry cream, and rich chocolate ganache all in one bite. They’re perfect for any celebration, gatherings, or just a sweet treat at home. With simple ingredients and an easy-to-follow method, making these cupcakes will surely bring joy to any baker.

Why Make This Recipe

There are many reasons to try making Classic Boston Cream Pie Cupcakes. Firstly, they are delicious with their creamy filling and chocolate topping. Secondly, they are easy to make and fun to customize. Finally, these cupcakes impress family and friends, making them great for parties or special occasions. If you love Boston cream pie, you’ll definitely enjoy these cupcakes!

How to Make Classic Boston Cream Pie Cupcakes

Making Classic Boston Cream Pie Cupcakes is a straightforward process. Follow these simple steps, and don’t forget to gather all your ingredients before you start!

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups milk (for pastry cream)
4 large egg yolks
1/2 cup granulated sugar (for pastry cream)
1/4 cup cornstarch
2 tablespoons unsalted butter (for pastry cream)
1 teaspoon vanilla extract (for pastry cream)
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Directions

Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter and milk and mix until just combined.
Beat in the eggs one at a time, then mix in the vanilla extract.
Fill the cupcake liners about two-thirds full with batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
To make the pastry cream, whisk together the egg yolks, sugar, and cornstarch in a medium bowl.
Heat the milk in a saucepan until it just begins to simmer.
Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over medium heat, whisking until it thickens.
Remove from heat and stir in the butter and vanilla extract.
Transfer the cream to a bowl, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator for at least 2 hours.
To make the ganache, place the chocolate chips in a heatproof bowl.
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
Whisk until smooth and glossy.
To assemble the cupcakes, use a small knife or cupcake corer to scoop a small hole from the center of each cupcake.
Fill each hole generously with the chilled pastry cream.
Dip the top of each cupcake into the chocolate ganache, letting the excess drip off.
Serve immediately or store in the refrigerator.

How to Serve Classic Boston Cream Pie Cupcakes

These cupcakes are best served chilled, allowing the flavors to meld beautifully. You can place them on a serving platter and enjoy them with friends and family. They also make a lovely dessert for gatherings and special occasions.

How to Store Classic Boston Cream Pie Cupcakes

Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. However, the ganache may lose its shine after a day but will still taste delicious.

Tips to Make Classic Boston Cream Pie Cupcakes

Make sure all ingredients are at room temperature for the best results.
For a fun twist, consider adding a hint of almond extract for extra flavor.
Use a cupcake corer or piping bag to fill the cupcakes with pastry cream for a cleaner look.
Don’t rush the chilling time for the pastry cream; it will improve the texture and flavor.

Variation

For a different flavor, try using lemon pastry cream instead of traditional vanilla. This twist adds a refreshing taste to the cupcakes.

FAQs

1. Can I use store-bought pastry cream?
Yes, you can substitute store-bought pastry cream for homemade to save time.

2. Can I freeze these cupcakes?
While you can freeze the cupcakes, it’s best to freeze them without the ganache topping. Frost them after thawing for the best taste and presentation.

3. How can I make these cupcakes gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are gluten-free.

Enjoy baking and tasting these delectable Classic Boston Cream Pie Cupcakes!