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!