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Boston Cream Pie Cupcakes with Ganache

Boston Cream Pie Cupcakes with Ganache
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Boston Cream Pie Cupcakes with Ganache combine moist, tender cupcakes with a velvety pastry cream filling and a glossy chocolate ganache topping. This recipe captures the classic Boston Cream Pie flavors in a convenient cupcake form, perfect for celebrations or an indulgent everyday treat.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 1 1/2 teaspoons baking powder

Pastry Cream Filling Ingredients

  • 2 cups whole milk
  • 2/3 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Chocolate Ganache Ingredients

  • 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
  • 3/4 cup heavy cream

Instructions

  1. Prepare the Cupcake Batter: Cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the 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.
  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.
  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.
  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.
  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.

Notes

  • Use room temperature butter, eggs, and milk for a smooth batter and even baking.
  • Don’t overmix the batter to avoid dense cupcakes.
  • Chill the pastry cream thoroughly before piping to help it hold shape.
  • Choose high-quality chocolate for the ganache to enhance flavor and texture.
  • Work quickly with ganache for a shiny finish; dip while still pourable but not hot.

Nutrition

Keywords: Boston Cream Pie, Cupcakes, Ganache, Pastry Cream, Chocolate, Dessert, Baking

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