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–+ servings

Indulgent Boston Cream Pie Cupcakes You Can’t Resist

Boston Cream Pie Cupcakes are irresistible handheld desserts that combine moist vanilla cake with rich pastry cream and luscious chocolate ganache.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Sifted for lightness
  • 2 teaspoons Baking Powder Check expiration for best results
  • 0.5 teaspoon Salt Essential for flavor
  • 0.5 cups Unsalted Butter Room temperature
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • 1 cup Sour Cream Dairy-free substitute: Greek yogurt
  • 1 teaspoon Vanilla Extract Use pure for best flavor
  • 4 large Egg Whites Free of yolks
  • 0.5 cups Milk Any dairy-free milk is acceptable
  • 0.5 cups Water
For the Pastry Cream
  • 4 large Egg Yolks Whisk gently
  • 0.25 cups Cornstarch Key for smooth texture
  • 2 cups Heavy Cream Dairy-free substitute: coconut cream
  • 1 cups Chocolate Chips Use high-quality chocolate
  • 2 tablespoons Corn Syrup Omit for less sweetness

Equipment

  • Cupcake pan
  • mixing bowl
  • hand mixer
  • whisk
  • saucepan
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream together unsalted butter and granulated sugar until light and fluffy.
  3. Add sour cream and vanilla extract, then egg whites in two batches, mixing until smooth.
  4. Whisk together flour, baking powder, and salt in a separate bowl, then add half to the wet mixture.
  5. Incorporate milk and water mixture, then add the rest of the dry ingredients.
  6. Fill cupcake liners halfway with batter and bake for 15-17 minutes.
  7. Remove from oven, cool in the pan for 5 minutes, then transfer to a wire rack.
Pastry Cream Instructions
  1. Whisk together sugar, cornstarch, and milk in a saucepan and cook until thickened.
  2. Temper egg yolks with the hot mixture, then cook for 2 more minutes.
  3. Stir in butter and vanilla extract, then allow to cool.
Ganache Instructions
  1. Heat heavy cream until simmering, then pour over chocolate chips and whisk until smooth.
  2. Chill ganache for 30 minutes.
Filling Instructions
  1. Once cooled, remove centers of cupcakes and fill with pastry cream.
  2. Top with chocolate ganache and let set before serving.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and avoid overmixing batter.

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