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Boston Cream Pie Cupcakes

Indulgent Boston Cream Pie Cupcakes for Your Sweet Cravings

Delight in Boston Cream Pie Cupcakes, an enchanting handheld twist on a beloved classic dessert that captures nostalgia and flavor.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsalted butter Can use salted butter, but reduce added salt.
  • 1 cup granulated sugar
  • ½ cup sour cream Greek yogurt can also work for a similar effect.
  • 1 tablespoon vanilla extract
  • 4 large egg whites Separate egg whites carefully to ensure no yolk is present.
  • 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup water
For the Pastry Cream
  • 5 large egg yolks
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • 2½ cups whole milk
For the Ganache
  • 1 cup heavy cream
  • 1½ cups chocolate chips Invest in good-quality for better flavor.
  • 2 tablespoons corn syrup

Equipment

  • mixing bowl
  • whisk
  • electric mixer
  • measuring cups
  • Cupcake pan
  • piping bag
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C), and line a standard cupcake pan with liners.
  2. In a large mixing bowl, beat the butter and sugar until light and fluffy for about 3-4 minutes.
  3. Mix in sour cream and vanilla extract, then gradually add egg whites until fully incorporated.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Combine milk and water in a measuring cup.
  6. Alternately add the dry ingredients and milk-water mixture to the creamed butter mixture until just combined.
  7. Spoon the batter into cupcake liners and bake for 15-17 minutes, or until a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. For the pastry cream, whisk sugar, cornstarch, and milk in a saucepan over medium heat until thickened, about 5-7 minutes.
  10. Whisk egg yolks and gradually add hot milk mixture, then return to the saucepan and cook until thickened.
  11. Stir in butter and vanilla extract, allow it to cool to room temperature.
  12. For ganache, pour heated cream over chocolate chips and let sit for 5 minutes before whisking until smooth.
  13. Core the cupcakes, fill with pastry cream, and top with chocolate ganache.
  14. Refrigerate until ready to serve; serve closer to room temperature for best taste.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Consider preparing components in advance and assembling just before serving for maximized freshness.

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