Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are the perfect blend of soft vanilla cake, creamy custard filling, and a rich chocolate ganache topping. This handheld version of the classic dessert is a must-try for any occasion!
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Saucepan
- Cupcake Tin & Liners
- Piping Bag or Small Spoon
- Cooling Rack
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Custard Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter
Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chopped
- 1 tbsp unsalted butter optional, for extra shine
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk/sour cream to the butter mixture, mixing until just combined.
- Divide batter into liners and bake for 16-18 minutes. Cool completely.
- For custard: Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add warm milk to egg mixture, return to heat, and stir until thickened. Remove from heat, add butter and vanilla. Chill.
- Core each cupcake, fill with custard, and replace the top piece.
- For ganache: Heat cream, pour over chocolate, let sit, then stir until smooth. Dip cupcake tops and let set.