Description
If you’re craving a delectable treat that combines the best of vanilla cake, pastry cream, and chocolate ganache, look no further than these Boston Cream Pie Cupcakes! These little indulgences pack all the rich flavors of the classic Boston Cream Pie in a fun, bite-sized form. The moist vanilla cupcakes are filled with smooth, homemade pastry cream, and topped with a glossy, rich chocolate ganache. Perfect for any occasion, these cupcakes are sure to impress anyone with a sweet tooth!
Ingredients
For the Cupcakes:
- 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
For the Pastry Cream:
- 2 egg yolks
- 6 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp milk
- 1 tbsp salted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 12 oz semi-sweet chocolate chips
- 2 tbsp light corn syrup
- 3/4 cup + 2 tbsp heavy whipping cream
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (176°C). Prepare a cupcake pan with liners.
- Cream the Butter and Sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the butter mixture, mixing well to combine.
- Incorporate Egg Whites: Add the egg whites in two separate batches, mixing thoroughly after each addition.
- Combine Dry Ingredients and Wet Mixture: In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt). In a measuring cup, combine the milk and water. Add half of the dry ingredients to the batter, mixing until just incorporated. Then, pour in the milk mixture, followed by the remaining dry ingredients. Mix until smooth.
- Bake the Cupcakes: Fill the cupcake liners halfway with batter and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
for Preparing the Pastry Cream
- Cook the Pastry Cream: In a separate bowl, beat the egg yolks. In a saucepan, whisk together the sugar, cornstarch, and milk. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Once it starts to bubble, simmer for 2 minutes.
- Combine with Egg Yolks: Gradually add a small amount of the hot milk mixture to the egg yolks, stirring constantly to temper the yolks. Then, slowly pour the egg yolk mixture back into the saucepan and bring to a boil. Stir continuously for 2 minutes.
- Finish the Pastry Cream: Remove from heat and whisk in the butter and vanilla extract. Allow the pastry cream to cool to room temperature.
for Preparing the Chocolate Ganache
- Make the Ganache: Place the chocolate chips and corn syrup in a heatproof bowl. In a saucepan, bring the heavy cream to a boil, then pour it over the chocolate chips. Let the mixture sit for 3-5 minutes, then whisk until smooth.
- Cool the Ganache: Let the ganache cool in the fridge for about 1-2 hours, until it firms up.
Assembling the Boston Cream Pie Cupcakes
- Prepare the Cupcakes: Once the cupcakes have cooled, cut out the centers of each cupcake to create a small hole for the pastry cream.
- Fill with Pastry Cream: Spoon or pipe the cooled pastry cream into the center of each cupcake.
- Top with Chocolate Ganache: Using a piping bag, top each filled cupcake with a generous amount of chocolate ganache.
Notes
Serving Tips:
- Perfect for Any Occasion: These cupcakes are perfect for serving at parties, family gatherings, or as a sweet treat with afternoon tea or coffee.
- Chill Before Serving: If you prefer a firmer ganache, let the cupcakes chill in the fridge for 30 minutes before serving. This allows the chocolate ganache to set even more, creating a glossy finish.
- Garnish for Extra Flair: For a little extra elegance, top your cupcakes with chocolate shavings, sprinkles, or a few fresh berries before serving.
Storage Tips:
- Room Temperature Storage: If you’re planning to eat the cupcakes within a day or two, you can store them at room temperature in an airtight container. The ganache will stay smooth and the cupcakes will remain moist.
- Refrigeration for Longer Storage: If you need to store the cupcakes for a longer period, place them in an airtight container and refrigerate. The pastry cream and ganache will stay fresh for up to 3 days.
- Freezing for Later Enjoyment: You can freeze the cupcakes without the ganache or filling to enjoy later. Simply freeze the cupcakes on a baking sheet until solid, then store in an airtight container or freezer-safe bag for up to 3 months. When ready to enjoy, thaw them in the fridge overnight, then fill with fresh pastry cream and top with ganache.
With these storage tips, you can enjoy these delicious Boston Cream Pie Cupcakes fresh or later without losing any of their decadent flavor!
