Description
Boston Cream Pie Cupcakes are a delicious twist on the classic dessert, featuring soft vanilla cupcakes filled with creamy pastry custard and topped with a rich chocolate ganache.
Ingredients
Units
Scale
- 6 tbsp unsalted butter, room temperature
- 3/4 cup 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
- Pastry Cream:
- 2 egg yolks
- 6 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp milk
- 1 tbsp butter
- 1 tsp vanilla extract
- Ganache:
- 12 oz semisweet chocolate chips
- 2 tbsp light corn syrup
- 3/4 cup + 2 tbsp heavy whipping cream
Instructions
- Preheat oven to 350°F (176°C) and line cupcake pan with liners.
- Cream butter and sugar together until light and fluffy.
- Add sour cream and vanilla extract, mix well.
- Mix in egg whites in two batches, beating well after each.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine milk and water in another bowl.
- Add half of the dry ingredients to the batter, then milk mixture, then remaining dry ingredients, mixing between each addition.
- Divide batter among cupcake liners and bake for 15–17 minutes or until a toothpick comes out with a few crumbs.
- Cool completely on a wire rack.
- To make pastry cream, heat milk until boiling. In a bowl, whisk yolks, sugar, and cornstarch.
- Slowly add hot milk to the egg mixture to temper, then return to the pot and cook until thickened.
- Remove from heat, stir in butter and vanilla, and cool.
- To make ganache, heat cream and pour over chocolate and corn syrup. Let sit for 3-5 minutes, then whisk until smooth. Cool until spreadable.
- Core cupcakes, fill with pastry cream, and top with ganache.
- Chill until ready to serve.
Notes
- Ensure cupcakes are fully cooled before filling.
- Pastry cream and ganache can be made ahead and refrigerated.
- Ganache consistency can be adjusted by chilling more or less.
- Use a piping bag for cleaner filling and topping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 364
- Sugar: 34.2 g
- Sodium: 82.5 mg
- Fat: 18.8 g
- Saturated Fat: 10.2 g
- Unsaturated Fat: 7.1 g
- Trans Fat: 0 g
- Carbohydrates: 46.2 g
- Fiber: 1.2 g
- Protein: 5.6 g
- Cholesterol: 58.3 mg