Irresistible Boston Cream Pie Cupcakes with Ganache

Get ready to fall in love with the decadent charm of Boston Cream Pie Cupcakes with Ganache. These delightful treats combine moist, tender cake with a smooth, creamy filling, all topped with a glossy and rich chocolate ganache that brings a perfect balance of flavors. Whether you’re hosting a party or just craving something extra special, these cupcakes capture all the magic of the classic Boston Cream Pie in a handheld form that’s as fun to make as it is to eat.

Why You’ll Love This Recipe

• Classic flavor made easy: Enjoy the nostalgic taste of Boston Cream Pie with the convenience of cupcakes, perfect for any occasion.
• Moist and tender cake: The recipe delivers a fluffy, buttery cake that melts in your mouth every time.
• Decadent creamy filling: Velvety pastry cream is tucked inside each cupcake, making every bite a surprise delight.
• Rich chocolate ganache: The glossy, luscious ganache topping adds an irresistible finish that’s both elegant and indulgent.
• Perfect for all skill levels: Simple steps and familiar ingredients make this recipe accessible for beginners and pros alike.

Ingredients You’ll Need

Gathering the right ingredients sets the foundation for these Boston Cream Pie Cupcakes with Ganache. Each item plays a crucial role in creating the perfect harmony of flavor and texture, from the softness of the cake to the creaminess of the filling and the sheen of the chocolate topping.

• All-purpose flour: Provides structure to the cupcakes, ensuring a soft yet sturdy crumb.
• Granulated sugar: Sweetens the batter and helps create a tender texture.
• Unsalted butter: Adds richness and moisture to the cake while enhancing flavor.
• Eggs: Bind the ingredients and contribute to the cupcake’s rise and tenderness.
• Vanilla extract: Infuses a warm, inviting aroma that complements the pastry cream perfectly.
• Whole milk: Adds moisture and richness, making the batter silky smooth.
• Baking powder: Leavens the cupcakes for a light and fluffy texture.
• Pastry cream ingredients (milk, sugar, egg yolks, cornstarch, butter, vanilla): For the creamy, luscious filling inside each cupcake.
• Semi-sweet chocolate chips or chopped chocolate: To create the rich ganache that coats the tops of the cupcakes.
• Heavy cream: Blended with chocolate for a glossy, smooth ganache finish.

Variations for Boston Cream Pie Cupcakes with Ganache

Feel free to tailor these Boston Cream Pie Cupcakes with Ganache to your taste or dietary needs. With just a few swaps or additions, you can make this favorite uniquely your own, keeping things exciting each time you bake.

• Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a naturally gluten-sensitive treat.
• Dairy-free substitute: Use coconut milk and vegan butter for a delicious dairy-free cupcake version.
• Flavor twists: Add a splash of coffee or bourbon to the pastry cream for a grown-up twist on tradition.
• Fruit-filled variation: Incorporate fresh raspberries or strawberries inside the filling for a fruity surprise.
• Ganache upgrades: Try white chocolate ganache or blend dark and milk chocolate for a different flavor dimension.

How to Make Boston Cream Pie Cupcakes with Ganache

Step 1: Prepare the Cupcake Batter

Start by creaming the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, and stir in vanilla extract. In a separate bowl, whisk together the all-purpose flour and baking powder. Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid tough cupcakes.

Step 2: Bake the Cupcakes

Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack before filling.

Step 3: Make the Pastry Cream Filling

In a medium saucepan, heat whole milk until it just begins to simmer. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and thick. Slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs. Return this mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat, stir in butter and vanilla extract, then let cool completely.

Step 4: Fill the Cupcakes

Once cooled, use a small knife or cupcake corer to remove the centers of each cupcake. Fill a piping bag with the pastry cream and pipe it into the hollowed cupcakes until full but not overflowing.

Step 5: Prepare the Chocolate Ganache

Heat heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate. Let sit for a minute, then stir gently until smooth and glossy. Allow the ganache to cool slightly, then spoon or dip the tops of the filled cupcakes, allowing the chocolate to set.

Pro Tips for Making Boston Cream Pie Cupcakes with Ganache

• Room temperature ingredients: Make sure butter, eggs, and milk are at room temperature for a smooth batter and even baking.
• Don’t overmix the batter: Mixing just until the ingredients combine prevents dense cupcakes.
• Chill the pastry cream: Cooling the filling thoroughly helps it hold its shape when piped into the cupcakes.
• Use high-quality chocolate: For the ganache, good chocolate makes a noticeable difference in flavor and texture.
• Work quickly with ganache: To achieve a shiny finish, dip the cupcakes while the ganache is still pourable but not hot.

How to Serve Boston Cream Pie Cupcakes with Ganache

Garnishes

A light dusting of powdered sugar or a small dollop of whipped cream atop the ganache adds visual appeal and an extra hint of sweetness.

Side Dishes

Pair these cupcakes with a fresh fruit salad or a scoop of vanilla bean ice cream for an elevated summer dessert experience.

Creative Ways to Present

Arrange the cupcakes on a tiered stand at your next gathering for an elegant display, or serve them in decorative cupcake wrappers to match the occasion.

Make Ahead and Storage

Storing Leftovers

Boston Cream Pie Cupcakes with Ganache keep well in an airtight container in the refrigerator for up to 3 days to maintain freshness of the cream and ganache.

Freezing

Freeze unfrosted cupcakes separately to preserve texture, then fill and ganache them after thawing for the best results.

Reheating

Reheat refrigerated cupcakes at room temperature for about 30 minutes before serving to bring out the flavors and soften the cake.

FAQs

Can I make the pastry cream ahead of time?

Absolutely! Pastry cream can be made up to two days in advance and kept covered in the refrigerator until ready to fill the cupcakes.

What if I don’t have a piping bag?

You can use a zip-top bag with a small corner cut off, or simply hollow out and spoon the filling into each cupcake carefully.

How do I prevent the ganache from being too runny?

Allow the ganache to cool and thicken slightly before applying it to the cupcakes, but don’t wait too long or it will harden beyond a smooth finish.

Can these cupcakes be made vegan?

With ingredient substitutions such as plant-based milk, vegan butter, and egg replacers, you can create a vegan-friendly version while still enjoying similar flavors.

How long do Boston Cream Pie Cupcakes with Ganache last?

When stored properly in the refrigerator, they stay fresh for up to 3 days, but are best enjoyed within 24 hours for optimal texture and taste.

Final Thoughts

These Boston Cream Pie Cupcakes with Ganache offer a delightful blend of textures and flavors that bring a timeless dessert to life in a fun, approachable way. Whether you’re baking for friends, family, or just a cozy night in, this recipe is bound to become a favorite. So go ahead, try it out, and indulge in every luscious bite of this scrumptious treat!

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