Boston Cream Pie Cupcakes

5 from 2 votes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes: Tender cupcakes filled with fluffy pastry cream and topped with rich chocolate ganache. Your favorite cake made 10x easier!

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 48 minutes

Total Time 1 hour 18 minutes

Servings Cupcakes

Calories 516kcal

Author Krystle Smith

Ingredients

For the Boston Cream Pie Cupcakes

¾ Cup Butter ,Softened
1 Cup White Sugar
2 Teaspoons Vanilla Extract
3 Eggs
1 ½ Cups All Purpose Flour
2 Teaspoons Baking Powder
⅔ Cup Buttermilk

For The Pastry Cream

3 Egg Yolks
3 Cups Whole Milk
½ Cup Sugar
⅓ Cup Cornstarch
¼ Teaspoon Salt
1 Teaspoon Vanilla Extract

For The Chocolate Ganache

1 ⅓ Cup Chocolate Chips
1 Cup Heavy Whipping Cream

Instructions

For The Cupcakes

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl, cream butter and sugar until light and fluffy.
Stir in vanilla, eggs, and baking powder.
Gradually add flour and buttermilk a little at a time until just combined.
Fill prepared liners ¾ of the way full. Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.

For The Filling

In a medium bowl, beat egg yolks. Stir in milk until well combined.
In a large saucepan over medium low heat combine sugar, cornstarch, and salt. Gradually whisk in milk.
Boil, stirring constantly for 1 minute. Immediately remove from heat.
Place sauce pan into an ice bath. Cool slightly and stir in vanilla.
When mixture has cooled a bit, stir in vanilla.

For The Chocolate Ganache

Place chocolate chips in a large bowl.
In a medium sauce pan, bring heavy cream to a simmer. Remove from heat and pour over chocolate chips.
Cover for 5 minutes, and then stir until smooth.

Putting It All Together

Core out the center of each cupcake using a cupcake corer or knife. Fill each cupcake with pastry cream.
Dip into a generous amount of ganache. Allow to set for 30-60 minutes.

Nutrition