Description
Indulge in the rich flavors and textures of these Boston Cream Pie Cupcakes. Each mini cupcake features a soft vanilla base filled with creamy pastry and topped with luscious chocolate ganache. Perfect for celebrations or casual gatherings, these delightful treats will leave your taste buds craving more.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup whole milk (for pastry cream)
- 1 tbsp cornstarch
- 2 egg yolks
- 2 tbsp unsalted butter (for pastry cream)
- 1/2 cup dark chocolate chips (for ganache)
- 1/4 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time and stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients alternating with milk until just combined.
- Fill liners two-thirds full with batter and bake for about 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- To make pastry cream, heat milk with cornstarch, whisk egg yolks separately, then combine gradually. Cook until thickened and stir in butter.
- For ganache, heat heavy cream until simmering, pour over chocolate chips, let sit for a few minutes, then stir until smooth.
- Fill cooled cupcakes with pastry cream using a piping bag, then top each cupcake with chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg