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boston cream pie cupcakes

Boston Cream Pie Cupcakes

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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 2 small mixing bowls
  • 1 large mixing bowl
  • 1 Medium saucepan
  • 1 Small saucepan
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 piping bag or zip-top bag
  • 1 small round piping tip optional
  • 1 wire cooling rack
  • 1 Oven

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 1/4 cup whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon corn syrup for shine; optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl beat the softened butter and sugar with a mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk, beginning and ending with dry ingredients, mixing just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to the rack to cool completely.
  • While the cupcakes bake, start the pastry cream by heating the milk in a medium saucepan over medium heat until steaming but not boiling.
  • In a medium bowl whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
  • Slowly whisk about half of the hot milk into the yolk mixture to temper it, whisking constantly.
  • Pour the tempered yolk mixture back into the saucepan with the remaining milk while whisking.
  • Cook over medium heat, whisking constantly, until the mixture thickens and just starts to bubble, 1 to 3 minutes.
  • Remove from heat and whisk in the butter, vanilla extract, and salt until smooth.
  • Transfer the pastry cream to a small bowl, press plastic wrap directly onto the surface, and chill in the refrigerator for at least 1 hour.
  • For the ganache, place the chocolate chips in a small heatproof bowl.
  • Heat the heavy cream in a small saucepan over medium heat until just simmering, then remove from heat.
  • Pour the hot cream over the chocolate chips, let sit for 2 minutes, then add corn syrup if using and whisk until smooth and glossy.
  • Let the ganache cool to room temperature until it thickens slightly but is still pourable, about 15 to 20 minutes.
  • Once the cupcakes are completely cool, use a small knife or the end of a piping tip to cut a small cone-shaped hole in the center of each cupcake, reserving the tops.
  • Fill a piping bag or zip-top bag with the chilled pastry cream and pipe it into each cavity, filling nearly to the top.
  • Trim the reserved cake plugs and gently place a thin piece back over each filled center to seal.
  • Spoon or dip the top of each cupcake into the cooled ganache, allowing excess to drip off, then place back on the rack.
  • Let the ganache set at room temperature for at least 20 to 30 minutes before serving.

Notes

For best results, make sure all refrigerated ingredients are at room temperature before mixing the cupcake batter, as this helps them emulsify and bake up evenly; chill the pastry cream fully so it’s thick enough to pipe cleanly and not soak into the cake; if the ganache seems too thin, let it sit longer to thicken before dipping, and if it gets too thick, gently rewarm it over a water bath; store finished cupcakes covered in the refrigerator for up to two days and let them sit at room temperature for 15 minutes before serving for the best texture and flavor.
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