why make this recipe
Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. These cupcakes are soft, filled with creamy pastry cream, and topped with rich chocolate ganache. They offer the perfect balance of flavors and textures in every bite. Plus, they are easier to serve than a traditional pie, making them great for parties, gatherings, or just a sweet treat at home.
how to make Easy Boston Cream Pie Cupcakes
Ingredients:
- 3/4 Cup Butter, Softened
- 1 Cup White Sugar
- 2 Teaspoons Vanilla Extract
- 3 Eggs
- 1 1/2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 2/3 Cup Buttermilk
- 3 Egg Yolks
- 3 Cups Whole Milk
- 1/2 Cup Sugar
- 1/3 Cup Cornstarch
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 1/3 Cup Chocolate Chips
- 1 Cup Heavy Whipping Cream
Directions:
- Preheat your oven to 350 degrees F and line a cupcake pan with paper liners.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Stir in the vanilla extract, eggs, and baking powder.
- Gradually add the all-purpose flour and buttermilk a little at a time until just combined.
- Fill the prepared liners three-quarters full with the batter.
- Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- In a medium bowl, beat the egg yolks and then stir in the milk until well combined.
- In a large saucepan over medium-low heat, combine the sugar, cornstarch, and salt.
- Gradually whisk in the milk mixture and boil, stirring constantly, for 1 minute. Remove from heat and place the saucepan into an ice bath. Let it cool slightly before stirring in the vanilla extract.
- Place the chocolate chips in a large bowl. In a medium saucepan, bring the heavy cream to a simmer. Remove from heat and pour the hot cream over the chocolate chips. Cover for 5 minutes, then stir until smooth.
- Core out the center of each cupcake using a cupcake corer or knife. Fill each cupcake with the pastry cream and dip them into a generous amount of ganache. Allow to set for 30-60 minutes.
how to serve Easy Boston Cream Pie Cupcakes
Serve the cupcakes on a nice platter. You can enjoy them plain or add some whipped cream on top for extra taste. These cupcakes are perfect for birthdays, celebrations, or just when you feel like a sweet treat.
how to store Easy Boston Cream Pie Cupcakes
Store the cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them without the ganache. Just thaw before serving and dip in ganache again.
tips to make Easy Boston Cream Pie Cupcakes
- Make sure your butter is softened before you start to cream it with the sugar for the best results.
- Use a cupcake corer or a knife carefully to make enough space for the filling without breaking the cupcake.
- Try to serve the cupcakes on the same day you make them for the best flavor and texture.
variation
For a different flavor, you can switch out the chocolate ganache for a white chocolate ganache. You can also experiment with flavored extracts like almond or orange to give the cupcakes a unique twist.
FAQs
Can I use a box cake mix instead of making the batter from scratch?
Yes, you can use a box cake mix if you’re short on time. Just follow the instructions on the box and fill your cupcakes the same way.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour.
How can I make the pastry cream ahead of time?
You can make the pastry cream a day before and store it in the refrigerator. Just make sure to cover it well to prevent a skin from forming on top.
Boston Cream Pie Cupcakes
Ingredients
Method
- Preheat your oven to 350 degrees F and line a cupcake pan with paper liners.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Stir in the vanilla extract, eggs, and baking powder.
- Gradually add the all-purpose flour and buttermilk a little at a time until just combined.
- Fill the prepared liners three-quarters full with the batter.
- Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- In a medium bowl, beat the egg yolks and then stir in the milk until well combined.
- In a large saucepan over medium-low heat, combine the sugar, cornstarch, and salt.
- Gradually whisk in the milk mixture and boil, stirring constantly, for 1 minute.
- Remove from heat and place the saucepan into an ice bath. Let it cool slightly before stirring in the vanilla extract.
- Place the chocolate chips in a large bowl.
- In a medium saucepan, bring the heavy cream to a simmer.
- Remove from heat and pour the hot cream over the chocolate chips. Cover for 5 minutes, then stir until smooth.
- Core out the center of each cupcake using a cupcake corer or knife.
- Fill each cupcake with the pastry cream and dip them into a generous amount of ganache.
- Allow to set for 30-60 minutes.