Print

Boston Cream Pie Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

Delight in these luscious Boston Cream Pie Cupcakes, perfectly blending moist vanilla cupcakes with creamy pastry filling and rich chocolate ganache topping. This recipe combines classic Boston Cream Pie flavors in cupcake form for an elegant, easy-to-serve dessert ideal for any occasion.

Ingredients

Cupcake Batter

  • 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
  • ¼ 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 cupcake liners to get ready for baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar until the mixture turns light in color and fluffy, which should take about 3-4 minutes—take your time here for the best texture.
  3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until everything is well combined for a smooth batter base.
  4. Incorporate Egg Whites: Add egg whites in two batches, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed to ensure an even mix.
  5. Combine Dry and Wet Ingredients: In a separate bowl, mix together the flour, baking powder, and salt. In a small measuring cup, combine the milk and water.
  6. Mix Batter: Add half of the dry ingredients to the batter and mix well, then add the milk-water mixture and mix again. Finally, add the remaining dry ingredients and combine until smooth, scraping the bowl sides periodically.
  7. Bake Cupcakes: Fill the cupcake liners about halfway with batter and bake for 15-17 minutes until a toothpick inserted comes out with a few crumbs.
  8. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely.
  9. Prepare Pastry Cream: Gently beat the egg yolks in a medium bowl and set aside. In a large saucepan, whisk sugar, cornstarch, and milk until smooth.
  10. Cook Pastry Cream Base: Cook the mixture over medium-high heat while stirring until it thickens and bubbles, then reduce heat to medium and simmer for 2 minutes. Remove from heat.
  11. Temper Egg Yolks: Whisk a small amount of the hot milk mixture into the egg yolks to gently warm them, then add this egg mixture back into the saucepan with the rest of the milk mixture.
  12. Finish Cooking Pastry Cream: Return the pan to heat and bring to a light boil, stirring continuously for 2 minutes. Remove from heat and stir in butter and vanilla until smooth. Let cool to room temperature.
  13. Make Chocolate Ganache: Place chocolate chips and corn syrup in a large bowl. Bring heavy cream to a boil and pour over the chocolate. Let sit for 3-5 minutes, then whisk until smooth.
  14. Chill Ganache: Refrigerate the ganache for 1-2 hours until completely cool and firm enough to pipe.
  15. Core Cupcakes: Using a cupcake corer or knife, cut out the centers of the cooled cupcakes to create space for filling.
  16. Fill Cupcakes: Spoon or pipe the cooled pastry cream into the hollowed centers of each cupcake.
  17. Pipe Ganache Topping: Using a piping bag fitted with a rose tip (Ateco tip 844, Wilton 2D, or 1M), pipe roses of chocolate ganache atop each cupcake by starting in the center and swirling outward 2-3 rotations.
  18. Chill and Serve: Refrigerate the cupcakes until ready to serve. For best flavor and texture, bring to room temperature before eating. Consume within 3-4 days.

Notes

  • Ensure all ingredients, especially eggs and dairy, are at room temperature for the best batter consistency.
  • Do not rush creaming the butter and sugar; it is key to light, fluffy cupcakes.
  • Tempering the egg yolks when making pastry cream prevents them from curdling.
  • The cupcake corer is optional; a small knife can be used carefully to hollow cupcakes.
  • The chocolate ganache thickens as it cools—pipe it when firm but not too hard for easier piping.
  • Store cupcakes in the refrigerator and consume within 3-4 days for optimal freshness.

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