Boston Cream Pie Cupcakes

Why Make This Recipe

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. They combine the rich flavors of chocolate, vanilla, and buttery cake into a handy cupcake form. These treats are perfect for parties, celebrations, or just a sweet snack at home. The combination of creamy pastry filling, chocolate ganache, and soft cake makes them irresistible.

How to Make Boston Cream Pie Cupcakes

Ingredients:

• 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
• 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
• 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
• 12 oz (338g) semi-sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Directions:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to make sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium-sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until the mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of the milk mixture to the egg yolks and whisk together, then add the egg mixture to the milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, about 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. A cupcake corer works well, but a knife can also do the job.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. Use an Ateco tip 844 (Wilton 2D or 1M works well too) to pipe roses on top. To make the roses, start in the center, create a swirl moving outward, complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.

How to Serve Boston Cream Pie Cupcakes

Serve these cupcakes on a nice plate, showcasing their beautiful chocolate frosting. They make a great dessert after dinner or a sweet treat during a gathering. For an extra touch, garnish with a sprinkle of powdered sugar or a few fresh berries.

How to Store Boston Cream Pie Cupcakes

To keep the cupcakes fresh, store them in an airtight container in the refrigerator. They can last for about 3-4 days. If you plan to serve them later, take them out of the fridge about 30 minutes before serving to allow them to return to room temperature.

Tips to Make Boston Cream Pie Cupcakes

• Make sure all your ingredients are at room temperature for the best mixing results.
• Don’t overfill the cupcake liners; half full is perfect to allow room for rising.
• For a smoother ganache, be patient while whisking until it’s completely melted and silky.
• Use a cupcake corer for an easier and cleaner way to fill the cupcakes.

Variation

If you want to switch things up, try adding a touch of coffee to the chocolate ganache for a mocha flavor. You could also thank fresh fruit toppings like raspberries or strawberries before serving.

FAQs

1. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the texture will be different. The cupcakes may be denser.

2. How can I make the chocolate ganache less sweet?
To reduce the sweetness, use dark chocolate instead of semi-sweet chocolate in the ganache.

3. Can I make these cupcakes in advance?
Absolutely! You can bake and fill the cupcakes in advance, then add the ganache just before serving for freshness.

Boston Cream Pie Cupcakes

A delightful twist on the classic Boston cream pie, these cupcakes feature rich chocolate ganache, creamy pastry filling, and a soft buttery cake, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 320 kcal

Ingredients

  

For the Cupcake Batter

• 6 tbsp unsalted butter, room temperature Use Challenge Butter for best results.
• 3/4 cups sugar
• 6 tbsp sour cream, room temperature
• 2 tsp vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp milk, room temperature
• 2 tbsp water, room temperature

For the Pastry Cream

• 2 large egg yolks
• 6 tbsp sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp milk
• 1 tbsp salted butter
• 1 tsp vanilla extract

For the Chocolate Ganache

• 12 oz semi-sweet chocolate chips
• 2 tbsp light corn syrup
• 3/4 cup + 2 tbsp heavy whipping cream

Instructions

 

Preparation

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.
• Add sour cream and vanilla extract and mix until well combined.
• Add egg whites in two batches, mixing until well combined after each.
• Combine dry ingredients in a separate bowl, then mix the milk and water together in a small measuring cup.
• Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture, then the remaining dry ingredients, mixing after each addition.

Baking

• Fill the cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick comes out with a few crumbs.
• Remove cupcakes from the oven and allow to cool for 2-3 minutes, then transfer to a cooling rack.

Making the Pastry Cream

• In a medium bowl, gently beat the egg yolks and set aside.
• Add sugar, cornstarch, and milk to a saucepan, mixing until smooth.
• Cook over medium-high heat until thickened and bubbling, then reduce heat and simmer for 2 minutes.
• Remove from heat, whisk a bit of milk mixture into the egg yolks, and then add to milk mixture.
• Return to heat, bring to a light boil for 2 minutes, then remove from heat and stir in butter and vanilla extract.

Making the Chocolate Ganache

• Place chocolate chips and corn syrup in a bowl.
• Bring heavy cream to a boil, pour over chocolate chips, and let sit for 3-5 minutes before whisking until smooth.
• Chill in the fridge until completely cool and firm, about 1-2 hours.

Assembly

• Cut out the centers of the cooled cupcakes and fill with pastry cream.
• Top with chocolate ganache, piping it using a tip to create roses.
• Refrigerate until ready to serve, allowing them to come to room temperature before eating.

Notes

Store cupcakes in an airtight container in the refrigerator for 3-4 days. Allow to return to room temperature before serving. For a mocha flavor, add a touch of coffee to the ganache.

Keyword Boston Cream Pie, Chocolate Ganache, Cupcakes, Dessert Recipe, Pastry Cream