Description
These Boston Cream Pie Cupcakes feature a moist vanilla cupcake base filled with a rich and creamy custard, topped with a luscious dark chocolate ganache. Inspired by the classic Boston cream pie dessert, these individual cupcakes combine the comforting flavors of vanilla, custard, and chocolate in a delightful handheld treat perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Custard Filling
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Chocolate Ganache
- 4 oz dark chocolate (chopped)
- ½ cup heavy cream
Instructions
- Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Using an electric mixer, blend everything together until the batter is smooth and creamy. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Custard Filling: Heat 1 ½ cups of whole milk in a medium saucepan over medium heat until it is just about to simmer, then remove from heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate for about 1 hour until cool and firm.
- Make the Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just about to simmer, then pour it over the chocolate. Let sit for 2-3 minutes to allow the chocolate to melt, then stir until the ganache is smooth and glossy. Let it cool slightly before using.
- Assemble the Cupcakes: Once the cupcakes have cooled completely, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with the chilled custard filling, packing it in gently without overflow. Spoon the chocolate ganache over the top of each filled cupcake, covering the custard with a rich layer of ganache. Allow the ganache to set for about 15 minutes before serving.
Notes
- Make sure the custard is completely cooled and firm before filling the cupcakes to avoid melting or leakage.
- You can use dark, semi-sweet, or bittersweet chocolate for the ganache, depending on your preferred sweetness level.
- For easier filling, use a piping bag or a small spoon to add the custard into the cupcake centers.
- Store cupcakes refrigerated to keep the custard fresh; bring to room temperature before serving for best flavor.
- If you don’t have a cupcake corer, a small spoon or knife can be used to hollow out the centers carefully.
