Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, combining moist vanilla cake, rich vanilla custard, and smooth chocolate ganache.
Ingredients
Scale
1 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
¼ teaspoon Salt
½ cup Unsalted butter, softened to room temperature
1 cup Granulated sugar
2 Large eggs, at room temperature
1 teaspoon Pure vanilla extract
½ cup Milk
2 cups Milk (for custard)
½ cup Granulated sugar (for custard)
¼ cup Cornstarch
4 Large egg yolks
2 tablespoons Unsalted butter (for custard)
1 teaspoon Pure vanilla extract (for custard)
4 ounces Semi-sweet chocolate, finely chopped
½ cup Heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with paper liners
- Whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy, then beat in eggs and vanilla. Gradually add dry ingredients and milk, mixing until just combined
- Divide batter into muffin cups and bake for 18-22 minutes. Let cool completely
- For the custard, whisk milk, sugar, and cornstarch in a saucepan over medium heat until thick. Temper egg yolks with the hot mixture, then return to heat, whisking until thickened. Remove from heat and stir in butter and vanilla
- Chill custard for at least 2 hours
- Core cooled cupcakes and fill with custard. For ganache, heat cream until simmering, pour over chocolate, and whisk until smooth. Allow to cool slightly, then dip cupcakes in ganache
- Refrigerate for ganache to set before serving
Notes
Custard can be made a day ahead.
Use high-quality chocolate for the ganache.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 375 kcal
- Sugar: 32 g
- Sodium: 155 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg