Boston Cream Pie Cupcakes
These delightful cupcakes combine the classic flavors of Boston cream pie, featuring a fluffy vanilla cake filled with smooth pastry cream and topped with rich chocolate ganache.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the Filling and Topping
- 0.5 cups pastry cream (homemade or store-bought)
- 4 oz dark chocolate, chopped
- 0.5 cups heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, mix together flour and baking powder, then add to creamed mixture alternately with milk.
- Fill the cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
Assembly
- Once cooled, fill each cupcake with pastry cream using a piping bag.
- For the ganache, heat heavy cream in a small saucepan until just boiling, then pour over chopped chocolate and stir until smooth.
- Drizzle or spread the chocolate ganache over the filled cupcakes.
- Serve and enjoy your indulgent Boston Cream Pie Cupcakes!
Notes
Store in an airtight container in the refrigerator for up to 3 days. Fill cupcakes with pastry cream and add ganache just before serving for best freshness. Experiment with different chocolates for ganache variations.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 20g
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