Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring moist cupcakes filled with creamy custard and topped with rich chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Cream butter and sugar in a large bowl.
- Add vanilla and beat again.
- Add eggs one at a time, beating well.
- Mix flour, baking powder, and salt separately.
- Alternate adding flour mixture and buttermilk in 3 batches, beginning and ending with flour.
- Line muffin pan with cupcake liners and fill ¾ full.
- Bake at 350°F for 18-25 minutes until a toothpick comes out clean. Cool completely.
- Beat egg yolks and gradually stir in milk.
- Cook sugar, cornstarch, and salt over medium-low heat, adding milk mixture gradually. Stir constantly until low boil (~20 min). Remove from heat and stir in vanilla. Chill pastry cream with plastic wrap on surface.
- Prepare ganache by melting chocolate with hot cream until smooth. Cool slightly.
- Pipe pastry cream into cooled cupcakes.
- Dip or top cupcakes with ganache. Allow to set for 30-60 minutes before serving.
Notes
- Use room temperature ingredients for best results.
- Ensure ganache has cooled adequately before dipping cupcakes.
Find it online: https://asilrecipes.com/boston-cream-pie-cupcakes/