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Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring soft vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache. Perfect for parties, celebrations, or an indulgent homemade treat, these cupcakes bring together the best flavors in a fun, handheld dessert.

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk

For the Vanilla Custard Filling:

  • 1 cup whole milk
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Chocolate Ganache Topping:

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter (optional, for shine)

Instructions

1. Bake the Cupcakes:

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  • Gradually add dry ingredients, alternating with milk, mixing until just combined.
  • Fill cupcake liners ⅔ full and bake for 18-20 minutes. Let cool completely.

2. Prepare the Custard:

  • Heat milk in a saucepan until simmering.
  • In a bowl, whisk egg yolks, sugar, cornstarch, and salt. Slowly pour hot milk into the egg mixture, whisking constantly.
  • Return to heat and cook until thickened (3-5 minutes). Remove from heat, stir in vanilla and butter, and chill for 1 hour.

3. Fill the Cupcakes:

  • Use a knife or cupcake corer to create a small hole in the center of each cupcake.
  • Fill with chilled custard using a spoon or piping bag.

4. Make the Ganache:

  • Heat heavy cream until it simmers, then pour over chocolate chips. Let sit for 2-3 minutes.
  • Stir until smooth, adding butter for shine if desired.

5. Assemble and Serve:

  • Dip or spoon ganache over the filled cupcakes. Let set for 10-15 minutes before serving.

Notes

  • Gluten-Free: Use a gluten-free all-purpose flour blend.
  • Dairy-Free: Substitute dairy-free butter, milk, and chocolate.
  • Flavor Twist: Add a splash of coffee or almond extract to the ganache.
  • Storage: Store in the fridge for up to 3 days or freeze cupcakes and custard separately for up to 2 months.

Find it online: https://chocolatecoveredamy.com/boston-cream-pie-cupcakes/