Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, featuring individual-sized servings. Here’s a simple recipe for you to enjoy these delicious cupcakes:

Ingredients:

For the Cupcakes:

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

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions:

1. Cupcakes:

  • Preheat your oven to 350°F (180°C). Line a cupcake tin with cupcake liners.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In another bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before filling and frosting.

2. Vanilla Custard Filling:

  • In a saucepan, heat the milk until just simmering.
  • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
  • Remove from heat, stir in the vanilla extract, and let it cool to room temperature.

3. Chocolate Ganache:

  • Place the chopped chocolate in a heatproof bowl.
  • In a small saucepan, heat the cream until it just starts to simmer. Pour the hot cream over the chopped chocolate.
  • Let it sit for a minute, then stir until smooth. Add the butter and stir until melted.

4. Assembly:

  • Using a knife or cupcake corer, make a hole in the center of each cupcake.
  • Fill the hole with the cooled vanilla custard.
  • Spoon or pour the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.
  • Allow the ganache to set before serving.

Enjoy your delicious Boston Cream Pie Cupcakes!

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