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Classic Boston Cream Pie Cupcakes

  • Author: krmibk110
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful cupcakes combining soft vanilla cake, smooth pastry cream, and rich chocolate ganache, perfect for celebrations or sweet treats.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and milk; mix until just combined.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Fill the cupcake liners about two-thirds full with batter.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  7. To make the pastry cream, whisk together the egg yolks, sugar, and cornstarch in a medium bowl.
  8. Heat the milk in a saucepan until it just begins to simmer.
  9. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
  10. Pour the mixture back into the saucepan and cook over medium heat, whisking until it thickens.
  11. Remove from heat and stir in the butter and vanilla extract.
  12. 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.
  13. For the ganache, place the chocolate chips in a heatproof bowl.
  14. Heat the heavy cream in a small saucepan until it just begins to simmer.
  15. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
  16. Whisk until smooth and glossy.
  17. To assemble, use a small knife or cupcake corer to scoop a small hole from the center of each cupcake.
  18. Fill each hole generously with the chilled pastry cream.
  19. Dip the top of each cupcake into the chocolate ganache, letting the excess drip off.
  20. Serve immediately or store in the refrigerator.

Notes

For best results, ensure all ingredients are at room temperature. You can customize with almond extract or lemon pastry cream.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: cupcakes, Boston Cream Pie, dessert, chocolate ganache, pastry cream

Find it online: https://sweettreatsrecipes.com/classic-boston-cream-pie-cupcakes/