Description
Delight in these luscious Boston Cream Pie Cupcakes, a delightful twist on the classic dessert. Moist and tender cupcakes are filled with rich, creamy vanilla pastry cream and topped with a smooth chocolate ganache for a perfect balance of flavors and textures that will satisfy any sweet tooth.
Ingredients
Pastry Cream
- 1 cup milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 5 large egg yolks (at room temperature)
- 3 tablespoons cornstarch
- 3 tablespoons granulated sugar
Cupcakes
- ½ cup unsalted butter (melted)
- ½ cup vegetable oil
- 1 ⅓ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups buttermilk (at room temperature)
Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- ⅓ cup powdered sugar
Instructions
- Make the Pastry Cream: In a medium saucepan, combine the milk, heavy cream, ⅓ cup granulated sugar, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture begins to simmer. Remove from heat and let cool for about 10 minutes.
- Whisk Egg Mixture: In a separate bowl, whisk the egg yolks with the remaining 3 tablespoons of sugar until slightly thickened. Add cornstarch and whisk until smooth.
- Temper the Eggs: Slowly drizzle about ⅓ cup of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Gradually add the remaining milk mixture, whisking until fully combined.
- Cook Pastry Cream: Return mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and becomes creamy. Transfer to a piping bag and refrigerate until cooled.
- Prepare Cupcakes: Preheat oven to 350°F (180°C). Line two muffin tins with paper liners.
- Mix Wet Ingredients: In a large bowl, beat melted butter, vegetable oil, and granulated sugar until well combined and slightly fluffy.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Combine Batter: Add dry ingredients to wet in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined to avoid overmixing.
- Fill Cupcake Liners: Fill liners about three quarters full.
- Bake: Bake for 17 to 19 minutes until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then on wire rack completely.
- Make Ganache: Place chocolate chips, heavy cream, and corn syrup in heatproof bowl. Microwave in 25-second intervals, stirring until smooth. Sift in powdered sugar and stir until blended.
- Cool Ganache: Let ganache cool about 10 minutes until thickened but pourable.
- Assemble Cupcakes: Once cupcakes and pastry cream are fully cooled, cut a 1.5-inch wide, 1-inch deep hole in the center of each cupcake.
- Fill Cupcakes: Use piping bag to fill each cupcake with pastry cream.
- Replace Tops: Place the removed cupcake pieces back on top to cover the filling.
- Top with Ganache: Spoon or drizzle ganache over the cupcakes and let it set before serving.
Notes
- Ensure eggs are at room temperature for smooth pastry cream.
- Do not overmix cupcake batter to keep them light and tender.
- Temper egg yolks slowly to avoid curdling pastry cream.
- The ganache should be slightly thick but still pourable for easy topping.
- Store cupcakes refrigerated due to pastry cream filling and consume within 2 days.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
