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Boston Cream Pie Cupcakes Recipe

Author: Natalie Carter
Delightful bite-sized treats that combine rich chocolate ganache and creamy pastry filling, inspired by the classic Boston cream pie.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 275 kcal

Ingredients
  

  • 6 tablespoon Unsalted butter, softened to room temperature
  • ¾ cups Sugar
  • 6 tablespoon Sour cream
  • 2 teaspoon Vanilla extract
  • 3 large Egg whites, room temperature
  • 1 ¼ cups All-purpose flour
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 6 tablespoon Milk, room temperature
  • 2 tablespoon Water, room temperature
  • 2 large Egg yolks
  • 6 tablespoon Sugar
  • 1 ½ tablespoon Cornstarch
  • 1 cup Milk
  • 2 tablespoon Salted butter
  • 1 teaspoon Vanilla extract
  • 12 oz Semi-sweet chocolate chips
  • 2 tablespoon Light corn syrup
  • ¾ cups Heavy whipping cream

Instructions
 

  • Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
  • Add sour cream and vanilla extract to the butter mixture and mix until well combined.
  • Incorporate egg whites in two batches, mixing well after each addition.
  • In a separate bowl, combine all-purpose flour, baking powder, and salt.
  • Mix milk and water in a small measuring cup.
  • Gradually add half of the dry ingredients to the wet batter, mixing well.
  • Add the milk mixture and mix until incorporated. Then add the remaining dry ingredients.
  • Fill the prepared cupcake liners halfway with batter.
  • Bake for 15 to 17 minutes, or until a toothpick comes out with a few crumbs.
  • Remove from oven and let cool for 2 to 3 minutes in the pan before transferring to a cooling rack.
  • In a medium bowl, beat the egg yolks and set aside.
  • In a large saucepan, combine sugar, cornstarch, and milk, mixing until smooth and cooking over medium heat.
  • Stir continuously until the mixture thickens and bubbles.
  • Tempering the egg yolks by whisking in some of the hot milk mixture and returning it to the saucepan.
  • Cook the mixture over medium heat until it comes to a light boil, then cook for an additional 2 minutes.
  • Stir in butter and vanilla until smooth and set aside to cool.
  • In a large bowl, combine the chocolate chips and corn syrup.
  • Bring the heavy cream to a boil and pour over the chocolate mixture. Let sit for 3 to 5 minutes before whisking until smooth.
  • Let the ganache cool in the fridge until it firms up.
  • Cut out the centers of cooled cupcakes and fill each with pastry cream.
  • Top with chocolate ganache using a piping bag for decoration.
  • Refrigerate until ready to serve, preferably within 3 to 4 days.

Notes

  • Let the ingredients reach room temperature for better mixing.
  • Use quality chocolate for ganache.
  • Don't overmix the batter to avoid dense cupcakes.

Nutrition

Calories: 275kcalCarbohydrates: 33gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 100mgFiber: 1gSugar: 18g
Keyword Boston Cream Pie, Cupcakes
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