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.
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.