Boston Cream Pie Cupcakes
Moist vanilla cupcakes filled with pastry cream and topped with chocolate ganache – the perfect twist on Boston cream pie!
Ingredients
Vanilla Cupcakes
- 6 tbsp 84g unsalted butter, room temperature
- ¾ cup 155g granulated sugar
- 6 tbsp 86g sour cream, room temperature
- 2 tsp 10ml vanilla extract
- 3 large egg whites room temperature
- 1¼ 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 Filling
- 2 egg yolks
- 6 tbsp 78g granulated sugar
- 1½ 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
- ¾ cup + 2 tbsp 210ml heavy whipping cream
Instructions
Step 1: Prepare the Vanilla Cupcakes
- Preheat oven to 350°F (176°C) and line a cupcake pan with paper liners.
- In a large bowl, cream the butter and sugar for 3–4 minutes until pale and fluffy.
- Add sour cream and vanilla extract; beat until combined.
- Add egg whites in two additions, beating well after each.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In a measuring cup, combine milk and water.
- Alternate adding the dry ingredients and milk mixture to the batter, mixing until just incorporated.
- Divide the batter evenly into cupcake liners, filling about halfway.
- Bake for 15–17 minutes, or until a toothpick comes out with a few crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Pastry Cream Filling
- Whisk egg yolks in a bowl and set aside.
- In a saucepan, combine sugar, cornstarch, and milk. Whisk until smooth.
- Cook over medium-high heat, stirring constantly, until thick and bubbling.
- Reduce heat and simmer for 2 minutes. Remove from heat.
- Temper the yolks: Add a few spoonfuls of the hot milk mixture into the yolks while whisking.
- Pour the egg mixture back into the pan. Return to heat and boil gently for 2 minutes.
- Remove from heat, add butter and vanilla, and stir until smooth.
- Let cool to room temperature.
Step 3: Make the Chocolate Ganache
- Place chocolate chips and corn syrup in a heatproof bowl.
- Bring the heavy cream to a boil in a small saucepan.
- Pour hot cream over the chocolate and let sit for 3–5 minutes.
- Whisk until smooth and glossy.
- Refrigerate until cool and firm, about 1–2 hours.
Step 4: Assemble the Cupcakes
- Once cupcakes and cream are fully cooled, use a cupcake corer or knife to remove the centers.
- Fill each cupcake with the pastry cream using a spoon or piping bag.
- Top with chocolate ganache using a spoon or pipe rosettes with a piping bag fitted with a 2D or 1M tip.
- Chill until ready to serve. Let sit at room temperature for 15–20 minutes before eating for the best texture.