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Boston Cream Pie Cupcakes Recipe

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4.3 from 7 reviews

Delightful Boston Cream Pie Cupcakes combine moist vanilla cupcakes with a luscious pastry cream filling and a rich chocolate ganache topping. Inspired by the classic Boston Cream Pie dessert, these cupcakes offer a deliciously creamy center and a glossy chocolate finish, perfect for any special occasion or sweet craving.

Ingredients

Cupcakes

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

Pastry Cream Filling

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking.
  2. Cream Butter and Sugar: In a large bowl, cream the unsalted butter and sugar together for about 3-4 minutes until the mixture is light in color and fluffy, ensuring a smooth texture in the cupcakes.
  3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until well combined, enhancing the batter’s moisture and flavor.
  4. Incorporate Egg Whites: Add the egg whites in two batches, mixing thoroughly after each addition, and scrape down the sides to ensure an even mixture.
  5. Mix Dry and Liquid Ingredients: In a separate bowl, combine the flour, baking powder, and salt. In a small cup, mix the milk and water. Add half of the dry ingredients to the batter first, followed by the milk mixture, then the remaining dry ingredients, mixing well each time.
  6. Fill Cupcake Liners and Bake: Fill the cupcake liners about halfway with batter. Bake for 15-17 minutes or until a toothpick inserted comes out with a few crumbs. Let cool in the pan for 2-3 minutes, then transfer to a rack to cool completely.
  7. Prepare Pastry Cream: Beat egg yolks gently in a medium bowl. In a saucepan, combine sugar, cornstarch, and milk, mixing smoothly. Cook over medium-high heat, stirring constantly until thickened and bubbly. Lower heat and simmer 2 minutes. Temper egg yolks by adding a small amount of hot mixture, whisk, then combine and return to heat. Boil gently for 2 minutes while stirring. Remove from heat, add butter and vanilla, stir well, then set aside to cool to room temperature.
  8. Make Chocolate Ganache: Place chocolate chips and corn syrup in a large bowl. Heat heavy cream to a boil and pour over chocolate. Let sit 3-5 minutes, then whisk until smooth. Refrigerate for 1-2 hours until firm.
  9. Core Cupcakes and Fill: Once cooled, cut out the centers of the cupcakes using a cupcake corer or knife. Fill the cavity with cooled pastry cream evenly distributed among cupcakes.
  10. Pipe Ganache and Decorate: Using a piping bag fitted with Ateco tip 844 or similar, pipe ganache roses on top starting from the center outward in 2-3 rotations for full coverage. Pull piping bag away carefully to finish the swirl.
  11. Chill and Serve: Refrigerate cupcakes until ready to serve. Allow to come closer to room temperature before serving for the best texture and flavor. Consume within 3-4 days for optimal freshness.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for best batter consistency and rise.
  • Do not rush the creaming of butter and sugar; it adds air to the batter resulting in lighter cupcakes.
  • Tempering the egg yolks in the pastry cream prevents curdling and ensures a smooth texture.
  • The ganache needs adequate chilling time to firm up before piping—do not attempt if still warm.
  • Use a cupcake corer or a small knife to remove centers neatly without breaking cupcake structure.
  • Refrigerate cupcakes if not serving immediately, but let them warm slightly for a soft ganache experience.
  • These cupcakes can be stored in an airtight container in the fridge for up to 4 days.

Find it online: https://cookedbysarah.com/boston-cream-pie-cupcakes-recipe/