Boston Cream Pie Cupcakes Recipe

Boston Cream Pie Cupcakes Recipe

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Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, transforming the beloved dessert into individual portions that are both elegant and indulgent. Each cupcake features a soft, golden sponge base filled with creamy vanilla custard, topped with a rich chocolate ganache, and finished with a swirl of whipped cream. The combination of textures and flavors—fluffy cake, smooth custard, velvety ganache, and airy cream—creates a dessert that feels both nostalgic and luxurious. Perfect for gatherings, celebrations, or simply treating yourself, these cupcakes bring the essence of a traditional Boston Cream Pie into a handheld form that is easy to serve and enjoy.

Ingredients:

  • 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

Custard Filling:

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

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare the Cupcakes:
    • Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
    • In a bowl, whisk together flour, baking powder, and salt.
    • In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
    • Gradually add the dry ingredients, alternating with milk, mixing until smooth.
    • Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
  2. Make the Custard Filling:
    • In a saucepan, heat milk until warm but not boiling.
    • In a separate bowl, whisk sugar, cornstarch, and egg yolks until smooth.
    • Slowly pour the warm milk into the egg mixture while whisking, then return the mixture to the saucepan.
    • Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla and butter, and let cool.
  3. Prepare the Ganache:
    • Heat heavy cream until just simmering. Pour over chocolate chips in a bowl.
    • Let sit for 2 minutes, then stir until smooth and glossy.
  4. Whip the Cream:
    • Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  5. Assemble the Cupcakes:
    • Cut a small hole in the center of each cooled cupcake and fill with custard.
    • Spoon chocolate ganache over the top, allowing it to drip slightly down the sides.
    • Pipe or spoon whipped cream on top and drizzle with extra chocolate if desired.

Servings:

Makes 12 cupcakes.

Note:

Boston Cream Pie Cupcakes are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. For the best texture, allow them to come to room temperature before serving. The custard filling should be chilled, while the ganache maintains its glossy finish when slightly cool. These cupcakes are a wonderful way to impress guests with a dessert that feels both familiar and elevated. The balance of flavors—sweet custard, rich chocolate, and airy cream—ensures each bite is satisfying without being overly heavy.

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