Print

Boston Cream Pie Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

These Boston Cream Pie Cupcakes combine soft, fluffy vanilla cupcakes filled with smooth, creamy pastry cream and topped with a rich chocolate ganache. Inspired by the classic Boston Cream Pie dessert, these cupcakes offer a delightful balance of textures and flavors, perfect for celebrations or a special treat.

Ingredients

Scale

Cupcakes

  • 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

  • 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 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 is light and fluffy, about 3-4 minutes, ensuring to incorporate air for tender cupcakes.
  3. Add sour cream and vanilla: Mix in the sour cream followed by the vanilla extract until fully combined, creating a smooth batter base.
  4. Incorporate egg whites: Add egg whites in two batches, mixing well after each addition. Scrape down the bowl sides to ensure even mixing.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Add dry and wet ingredients: Add half the dry ingredients to the batter and mix until combined. Then add the milk and water mixture and mix thoroughly. Finish with the remaining dry ingredients, mixing well, scraping the bowl sides as needed.
  7. Fill and bake: Fill cupcake liners about halfway and bake for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cupcakes: Let the cupcakes cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely.
  9. Prepare egg yolks: Beat the egg yolks gently in a medium bowl and set aside for making pastry cream.
  10. Combine pastry cream ingredients: In a large saucepan, mix together sugar, cornstarch, and milk until smooth.
  11. Cook milk mixture: Heat the mixture over medium-high heat, stirring constantly until it thickens and starts to bubble.
  12. Simmer: Reduce heat to medium and simmer for 2 minutes while stirring continuously, then remove from heat.
  13. Temper egg yolks: Slowly whisk a small amount of the hot milk mixture into the egg yolks to prevent cooking, then combine the egg yolk mixture back into the saucepan.
  14. Cook pastry cream: Return saucepan to heat and bring to a light boil, allowing it to boil for 2 minutes stirring constantly to thicken fully.
  15. Finish pastry cream: Remove from heat and stir in butter and vanilla extract until smooth. Set aside to cool to room temperature.
  16. Make chocolate ganache: Place chocolate chips and corn syrup in a large bowl. Bring the heavy cream to boil and pour over the chocolate. Let sit for 3-5 minutes, then whisk until completely smooth.
  17. Chill ganache: Refrigerate the ganache for 1-2 hours until firm and cool enough for piping.
  18. Core cupcakes: Using a cupcake corer or knife, cut out the centers of the cooled cupcakes to create space for filling.
  19. Fill cupcakes: Spoon or pipe the cooled pastry cream into the hollowed centers of each cupcake.
  20. Pipe ganache topping: Using a piping bag fitted with Ateco tip 844 or Wilton 2D/1M, pipe chocolate ganache roses atop each cupcake by swirling from the center outward with 2-3 rotations.
  21. Refrigerate and serve: Refrigerate cupcakes until ready to serve. Allow them to come closer to room temperature before serving for best texture. Consume within 3-4 days.

Notes

  • Use room temperature ingredients to ensure even mixing and better texture.
  • Do not skimp on creaming butter and sugar; this creates lighter cupcakes.
  • Tempering the egg yolks prevents curdling when making the pastry cream.
  • Ensure ganache is fully chilled and firm before piping for best results.
  • Enjoy cupcakes within 3-4 days for optimal freshness.

Keywords: Boston Cream Pie Cupcakes, cupcake recipe, pastry cream filled cupcakes, chocolate ganache topping, classic dessert cupcake

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