Description
Enjoy these delicious Boston Cream Pie Cupcakes with fluffy vanilla cake, creamy custard, and rich chocolate ganache. Perfect for any occasion!
Ingredients
Scale
- For the vanilla cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- For the custard filling:
- 2 cups whole milk
- ¼ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- For the chocolate ganache:
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Make the Vanilla Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the Custard Filling: In a saucepan, heat the milk over medium heat until it begins to steam, but not boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens, about 5-7 minutes. Remove from heat, stir in the vanilla extract and butter, then let the custard cool to room temperature. Refrigerate the custard until it’s fully chilled.
- Make the Ganache: In a heatproof bowl, combine the chopped chocolate and heavy cream. Heat in the microwave in 20-second intervals, stirring between each, until the chocolate is fully melted. Stir in the butter until smooth. Let the ganache cool to room temperature.
- Assemble the Cupcakes: Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Pipe or spoon a generous amount of custard into the center of each cupcake.
- Top with Ganache: Spoon or drizzle the cooled chocolate ganache over the top of each filled cupcake. Allow the ganache to set for 10 minutes before serving.