Boston Cream Pie Cupcakes
A soft vanilla cupcake stuffed with silky pastry cream and topped with rich chocolate ganache.
Ingredients
- For the Vanilla Cupcakes:
- 6 tbsp 84g Unsalted Butter, softened
- 3/4 cup 155g Granulated Sugar
- 6 tbsp 86g Sour Cream, room temperature
- 2 tsp Vanilla Extract
- 3 large Egg Whites room temperature
- 1 1/4 cups 163g All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 6 tbsp 90ml Whole Milk, room temperature
- 2 tbsp 30ml Water, room temperature
- For the Pastry Cream Filling:
- 2 large Egg Yolks
- 6 tbsp 78g Granulated Sugar
- 1 1/2 tbsp Cornstarch
- 1 cup + 2 tbsp 270ml Whole Milk
- 1 tbsp 14g Salted Butter
- 1 tsp Vanilla Extract
- For the Chocolate Ganache:
- 12 oz 338g Semi-Sweet Chocolate Chips
- 2 tbsp 30ml Light Corn Syrup
- 3/4 cup + 2 tbsp 210ml Heavy Whipping Cream
Instructions
- Preheat the oven and line a muffin tin with paper liners.
- Cream the softened butter and sugar until the mixture is light and fluffy.
- Incorporate the sour cream and vanilla, then add the egg whites in batches.
- Whisk the dry ingredients together in one bowl and combine the milk and water in another.
- Alternate adding the dry and wet ingredients into the butter mixture, mixing until just combined.
- Fill the liners halfway and bake until a toothpick comes out clean, then let them cool completely.
- Whisk the sugar, cornstarch, and milk in a saucepan over heat until thickened and bubbling.
- Temper the egg yolks by adding a small amount of hot milk to them before returning the entire mixture to the pan.
- Boil for a few minutes while stirring, then remove from heat and stir in the butter and vanilla.
- Melt the chocolate chips and corn syrup by pouring hot heavy cream over them, letting it sit, and whisking until smooth.
- Chill the ganache until it reaches a spreadable consistency.
- Core the center of the cooled cupcakes and fill them with the pastry cream.
- Spread or pipe the chocolate ganache over the top of each cupcake to seal the center.
Notes
• Storage: Keep these treats in an airtight container in the refrigerator for up to four days.
• Serving: Let the cupcakes sit at room temperature for twenty minutes before eating for the best texture.
• Pastry Cream: Always place plastic wrap directly against the surface of the custard while cooling to prevent a skin from forming.
• Serving: Let the cupcakes sit at room temperature for twenty minutes before eating for the best texture.
• Pastry Cream: Always place plastic wrap directly against the surface of the custard while cooling to prevent a skin from forming.