Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes blend the classic flavors of Boston cream pie into delightful single servings, featuring a moist vanilla cake filled with creamy pastry cream and topped with rich chocolate ganache.
Ingredients
For the Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract
- 0.5 cups milk Use room temperature milk.
For the Filling and Topping
- 1 cup pastry cream Can be store-bought or homemade.
- 4 oz semi-sweet chocolate Chop the chocolate for easier melting.
- 0.5 cups heavy cream Heat just until simmering for ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat until smooth and well combined.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Filling and Topping
- Once cooled, use a small knife or cupcake corer to remove a portion of the center of each cupcake.
- Fill each cupcake with pastry cream.
- For the ganache, heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.
- Pour the chocolate ganache over the filled cupcakes, letting it drip down the sides.
- Allow the ganache to set before serving.
Notes
Store in an airtight container at room temperature for up to two days, or in the refrigerator for about a week. Can be frozen for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 22g