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boston cream pie cupcakes Recipe

boston cream pie cupcakes Recipe
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4.8 from 17 reviews

These Boston Cream Pie Cupcakes capture the classic flavors of the beloved dessert in individual portions. Fluffy vanilla cupcakes are filled with rich pastry cream and topped with a luscious chocolate ganache, creating the perfect balance of textures and tastes in every bite.

Ingredients

Scale

Cupcakes

  • 12 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk

Pastry Cream Filling

  • 3 large egg yolks
  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 8 ounces semi-sweet baking chocolate, finely chopped
  • 1 cup heavy cream

Instructions

  1. Prepare the Cupcake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition to ensure incorporation.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Combine Batter: Alternately add the dry ingredient mixture and buttermilk to the creamed mixture in three additions, starting and ending with the dry ingredients. Beat after each addition just until combined to keep the batter light.
  4. Bake Cupcakes: Line a muffin pan with cupcake liners and fill each about three-quarters full with batter. Bake in a preheated 350°F (175°C) oven for 18-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before filling.
  5. Make Pastry Cream: Beat the egg yolks in a medium bowl. Gradually stir in the milk until smooth. In a heavy saucepan over medium-low heat, whisk together sugar, cornstarch, and salt. Slowly add the milk and egg mixture, stirring constantly to prevent lumps.
  6. Cook Pastry Cream: Continue cooking and stirring over medium-low heat until the mixture thickens and reaches a low boil, about 20 minutes. Remove from the heat immediately to prevent scorching.
  7. Cool Pastry Cream: Place the saucepan in a bowl of ice water and stir the mixture to cool it quickly. Stir in vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until ready to use.
  8. Prepare Ganache: Finely chop the semi-sweet chocolate and place in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam. Pour the hot cream over the chocolate and whisk until fully melted and smooth. Allow ganache to cool slightly to a spreadable consistency.
  9. Fill Cupcakes: Transfer the chilled pastry cream to a piping bag fitted with a filling tip. Carefully pipe the pastry cream into the center of each cooled cupcake until filled.
  10. Glaze Cupcakes: Dip the top of each filled cupcake into the cooled ganache or spoon ganache over the top, allowing excess to drip off. Let the ganache set at room temperature for 30 minutes to an hour before serving.

Notes

  • Ensure the cupcakes are completely cooled before filling to prevent the pastry cream from melting.
  • Use room temperature ingredients for best cupcake texture.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
  • Store filled cupcakes in the refrigerator and consume within 3 days for best freshness.
  • For cleaner ganache coating, you can slightly cool ganache in the fridge but do not let it harden completely.

Nutrition

Keywords: Boston Cream Pie Cupcakes, vanilla cupcakes, pastry cream filling, chocolate ganache, classic dessert cupcakes

Find it online: https://leofoster.com/boston-cream-pie-cupcakes-recipe/