Description
Delightful vegan cupcakes inspired by traditional Boston cream pie, perfect for small gatherings or a sweet treat.
Ingredients
Scale
- 1/2 cup vegan buttermilk (room temperature)
- 1/4 cup avocado oil
- 1/2 cup granulated sugar
- 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon vanilla powder or vanilla bean paste
- 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup vegan heavy cream
- 1/2 cup dairy-free milk
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon sea salt
- 3 tablespoons vegan butter (cold)
- 1/2 cup vegan chocolate chips
- 1/2 cup vegan heavy cream
Instructions
- Line a 6-cup muffin tin with cupcake liners. Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together avocado oil, sugar, vanilla extract, and vanilla bean paste.
- Add flour, baking powder, baking soda, and sea salt. Pour in vegan buttermilk and whisk until combined.
- Divide the batter among the cupcake liners. Bake for 20-22 minutes or until lightly golden and a toothpick comes out clean. Cool in the tin for 30 minutes, then transfer to a cooling rack.
- In a saucepan, whisk vegan heavy cream, dairy-free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Heat over medium heat, whisking constantly for about 7 minutes until thickened. Stir in vegan butter and chill for 30 minutes.
- Heat vegan heavy cream until hot, add chocolate chips, let sit for 1 minute, then stir until smooth. Set aside to cool.
- Prepare a half batch of vegan buttercream or vegan cream cheese frosting.
- Cut a small divot from the top of each cooled cupcake and pipe the chilled pastry cream into each.
- Mix remaining pastry cream with frosting until fluffy, then pipe onto each cupcake.
- Chill cupcakes in the freezer for 5-10 minutes to set frosting, then dip into the chocolate ganache. Let excess ganache drip off and serve.
Notes
These cupcakes are best served chilled or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan desserts, cupcakes, Boston cream pie