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Boston Cream Pie Cupcakes Recipe

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4.3 from 8 reviews

Delight in these Boston Cream Pie Cupcakes, a classic dessert reinvented into individual treats featuring moist vanilla cupcakes filled with smooth pastry cream and topped with rich chocolate ganache. Perfectly portioned and beautifully decorated, these elegant cupcakes combine creamy custard and luscious chocolate for an indulgent dessert experience.

Ingredients

Cupcakes

  • 6 tbsp (84g) unsalted butter
  • 3/4 cups (155g) granulated 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)

Pastry Cream

  • 2 large egg yolks
  • 6 tbsp (78g) granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • 12 oz (338g) semi-sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prepare for baking.
  2. Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together until the mixture is light in color and fluffy, approximately 3-4 minutes. This step is crucial to a tender crumb.
  3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully incorporated with the creamed butter and sugar.
  4. Incorporate Egg Whites: Add egg whites in two additions, mixing well after each to ensure a smooth batter. Scrape the bowl sides as needed to combine all ingredients evenly.
  5. Mix Dry Ingredients and Liquids: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In a small measuring cup, combine the milk and water.
  6. Combine Batter: Add half the dry ingredients to the batter and mix thoroughly. Then pour in the milk mixture and mix again until smooth. Finally, add the remaining dry ingredients and mix until no lumps remain, scraping down sides.
  7. Fill and Bake: Spoon the batter into cupcake liners about halfway full. Bake for 15-17 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
  8. Cool Cupcakes: Remove cupcakes from oven and allow them to cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely.
  9. Prepare Egg Yolks: While cooling, place egg yolks in a medium bowl and gently beat them together; set aside.
  10. Start Pastry Cream Base: In a large saucepan, whisk together sugar, cornstarch, and milk until smooth to prevent lumps.
  11. Cook Base Mixture: Over medium-high heat, stir constantly until the mixture thickens and bubbles, then reduce heat to medium and simmer for 2 minutes to cook fully.
  12. Temper Egg Yolks: Gradually add a small amount of the hot milk mixture to the beaten egg yolks, whisking continuously to prevent curdling. Then combine egg yolk mixture back into the saucepan.
  13. Boil Mixture: Return to heat and bring to a light boil, stirring constantly, and cook for 2 minutes until very thick.
  14. Finish Pastry Cream: Remove from heat and stir in butter and vanilla extract until smooth. Set aside to cool to room temperature.
  15. Prepare Chocolate Ganache: Place chocolate chips and corn syrup in a large bowl. Bring heavy cream to a boil and pour over chocolate. Let sit for 3-5 minutes to melt.
  16. Whisk Ganache: Whisk the chocolate and cream mixture until glossy and smooth. Refrigerate for 1-2 hours until firm.
  17. Core Cupcakes: After cooling, cut out the centers of the cupcakes using a cupcake corer or knife to create a cavity for filling.
  18. Fill with Pastry Cream: Spoon or pipe the cooled pastry cream into the cupcake centers, filling them generously.
  19. Pipe Ganache Topping: Using a piping bag fitted with Ateco tip 844 or similar, pipe chocolate ganache roses on top of each cupcake by swirling outward in 2-3 rotations.
  20. Refrigerate and Serve: Chill the cupcakes until ready to serve. Bring to room temperature before serving for best texture, as the ganache will be firm when cold. Consume within 3-4 days for freshness.

Notes

  • Ensure all dairy ingredients are at room temperature for the best texture in the cupcake batter.
  • Do not rush the creaming step; proper creaming traps air for light cupcakes.
  • Tempering the egg yolks is critical to avoid scrambling them in the pastry cream.
  • Chilling the ganache before piping helps achieve clean, defined decorations.
  • Use a cupcake corer or a small knife to neatly remove cupcake centers for filling.
  • Store cupcakes refrigerated and allow to come to room temperature before serving to soften the ganache.
  • Best consumed within 3-4 days to maintain freshness and avoid sogginess.

Find it online: https://lauracooks.com/boston-cream-pie-cupcakes-recipe/