Description
Boston Cream Pie Cupcakes Recipe
Ingredients
For the Cupcakes:
1 box vanilla cake mix (or your favorite homemade vanilla cupcake recipe)
Ingredients needed for the cake mix (typically eggs, oil, water)
For the Pastry Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
2 tablespoons unsalted butter
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
Prepare the cake batter according to the box instructions or your recipe.
Fill each liner 2/3 full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
Make the Pastry Cream:
In a medium saucepan, heat the milk over medium heat until warm but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in the vanilla and butter, and let cool completely. Chill in the fridge for at least 1 hour.
Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan until just simmering (do not boil).
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly to thicken.
Assemble the Cupcakes:
Use a small knife or a cupcake corer to remove the center of each cupcake.
Fill each hollowed-out cupcake with pastry cream.
Spread or pipe the chocolate ganache on top of each cupcake to cover the filling.
Serve:
Allow the ganache to set slightly before serving.
Store in the refrigerator for up to 3 days.
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes
Indulge in these delightful Boston Cream Pie Cupcakes, a perfect combination of creamy, chocolaty, and fluffy!
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Step-by-Step Guide
Follow this detailed guide for perfect assembly. After baking and cooling your cupcakes, use a small paring knife or a cupcake corer to cut a 1-inch wide, 1-inch deep cone from the top of each. Discard (or snack on) the removed cake pieces. Transfer your chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream into each cavity until it reaches just below the top. For the ganache, ensure it has cooled to a thick but pourable consistency. Dip the top of each filled cupcake directly into the ganache, twist slightly, and lift to allow excess to drip off. This creates a smooth, professional finish.
Serving Suggestions
These elegant cupcakes are perfect for special occasions. Serve them on a tiered dessert stand for a party. For a classic diner-style presentation, dust the ganache with a light sprinkle of powdered sugar. Pair with a cup of strong black coffee or a glass of cold milk to balance the sweetness. For an adult twist, accompany with a dessert wine like a late-harvest Riesling.
How-to Summary
To summarize: bake and cool vanilla cupcakes. Create a core in each. Prepare a vanilla pastry cream by tempering eggs into warm milk and cooking until thick; chill. Make a simple ganache by pouring hot cream over chocolate chips. Fill each cupcake core with chilled pastry cream. Top by dipping into the slightly cooled ganache. Chill to set before serving.
Frequently Asked Questions
Can I make the components ahead of time? Absolutely. The cupcakes can be baked 1 day ahead and stored airtight at room temperature. The pastry cream must be made at least 1 day ahead and kept refrigerated. Ganache is best made the day of but can be gently reheated if it sets too firmly.
My pastry cream is lumpy. Can I fix it? Yes. Immediately strain it through a fine-mesh sieve after cooking to remove any cooked egg bits. Whisk vigorously until smooth.
What can I use instead of a cupcake corer? A small, sharp paring knife or even the large round opening of a piping tip can be used to carve out the center.
Why is my ganache not shiny? The cream may have been too hot, causing the cocoa butter to separate. Ensure cream is just simmering, not boiling. Gently stirring (not whisking) helps maintain a glossy finish.
How do I store leftovers? Store assembled cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days. The pastry cream is perishable, so they should not be left at room temperature for more than 2 hours.
Common Mistakes to Avoid
- Filling cupcakes while they are still warm, which causes the cream to melt and become soggy.
- Adding hot milk too quickly to the egg yolk mixture, which will scramble the eggs. Always temper by adding slowly while whisking constantly.
- Using hot ganache to top the cupcakes, as it will run off the sides and not set properly. Let it cool and thicken slightly first.
- Overfilling the cupcake centers, causing the cream to spill out when the ganache is applied.
- Boiling the pastry cream after adding the egg mixture, which leads to a curdled texture.
Conclusion
These Boston Cream Pie Cupcakes masterfully capture the essence of the classic dessert in a perfectly portable form. By following the step-by-step guide and heeding the common pitfalls, you can create an impressive treat that balances moist vanilla cake, rich custard, and decadent chocolate. They are a guaranteed crowd-pleaser, proving that with a little care, bakery-quality desserts are wonderfully achievable in your own kitchen.