Oh, Boston Cream Pie Cupcakes! Just saying the name brings back a flood of delightful memories from my childhood. I remember being in the kitchen with my grandmother, excitedly watching her whip up something delicious while we shared stories and laughter. These cupcakes are like a tiny version of a classic dessert, and I love how they combine a soft, fluffy vanilla cupcake with a creamy vanilla custard filling, all topped off with a rich chocolate ganache. What’s not to love?
These cupcakes are perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just because you want to treat yourself. With each bite, you get the heavenly combination of flavors and textures, making it hard to resist going back for another one (or two)!
What’s in Boston Cream Pie Cupcakes?
Let’s break down the ingredients that make these little beauties so irresistible!
For the Cupcakes: These are the fluffy vanilla cakes that are the base of our recipe. I usually opt for a nice high-quality vanilla extract to really enhance the flavor.
For the Vanilla Custard Filling: This is where the magic happens! Using egg yolks gives it that rich creaminess, while whole milk adds just the right amount of sweetness. I like to use a bit of cornstarch to thicken it up perfectly.
For the Chocolate Ganache: Oh my goodness, this is the crowning glory! Heavy cream and good-quality chocolate are all you need for a shiny and rich finish. I recommend using semi-sweet chocolate to strike that perfect balance between sweet and bitter.
Is Boston Cream Pie Cupcakes Good for You?
Now, I’m not going to pretend that these cupcakes are a health food, but they do have some redeeming qualities!
Vanilla Extract: This natural flavor booster isn’t just for good taste; it contains antioxidants that can help your body fight off free radicals.
Egg Yolks: While they do add richness to the custard, they’re also a source of protein and essential vitamins!
However, the sugar and butter content do raise a few eyebrows, so if you’re watching your intake, these cupcakes should be an occasional indulgence rather than a daily treat. Balance, my friend!
Ingredients
– **1 ½ cups all-purpose flour** (about 12 servings)
– **1 cup granulated sugar**
– **½ cup unsalted butter**, softened
– **2 large eggs**
– **1 tablespoon baking powder**
– **½ teaspoon salt**
– **1 cup whole milk**
– **1 teaspoon vanilla extract**
– **3 egg yolks** (for the custard)
– **1 cup whole milk** (for the custard)
– **⅓ cup granulated sugar** (for the custard)
– **3 tablespoons cornstarch** (for the custard)
– **1 tablespoon butter** (for the custard)
– **6 ounces semi-sweet chocolate**, chopped (for the ganache)
– **½ cup heavy cream** (for the ganache)
How to Make Boston Cream Pie Cupcakes?
Let’s get our baking hats on! Follow these steps, and you’ll be drowning in cupcakes before you know it!
1. **Preheat your oven** to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the **butter** and **sugar** until light and fluffy. This usually takes about 3-4 minutes.
3. Add the **eggs** one at a time, blending well after each addition. Mix in the **vanilla extract**.
4. In a separate bowl, whisk together the **flour**, **baking powder**, and **salt**. Gradually add this dry mixture to your wet ingredients, alternating with **milk**, starting and ending with flour, until everything’s just combined.
5. Fill the cupcake liners about 2/3 full with batter and bake for 15-18 minutes, or until a toothpick comes out clean.
6. While the cupcakes are baking, it’s time to whip up the vanilla custard. In a saucepan, heat **milk**, **sugar**, and **cornstarch** over medium heat, stirring constantly until like a pudding consistency, around 10 minutes.
7. Remove from heat and whisk in **butter** and **egg yolks**. Allow it to cool before using.
8. Once the cupcakes are cool, use a small knife or a cupcake corer to cut a cone out of the center of each cupcake and fill with the custard.
9. Next is the chocolate ganache! Heat the **heavy cream** in a saucepan until it’s just about to boil, then pour it over the chopped **chocolate**. Let it sit for a couple of minutes and stir until silky smooth.
10. Finally, drizzle the ganache over the filled cupcakes and let it set for a few minutes before digging in!
Sweet Tips for Your Boston Cream Pie Cupcakes
– If you want to elevate these cupcakes even more, you can add a sprinkle of sea salt on top of the chocolate ganache for a nice contrast of flavors.
– Feel free to experiment with variations! Add a little orange zest to the custard for a refreshing twist or swap the chocolate ganache for a white chocolate one.
– These cupcakes can be stored in an airtight container in the fridge for up to a week, but I promise they’ll be gone before then!
I hope you enjoy making and devouring these Boston Cream Pie Cupcakes as much as I do! Please, if you try this recipe, share your experiences! Did you have any special twists? I’d love to hear all about it! Happy baking!
