Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring light and fluffy vanilla cupcakes filled with a rich, creamy custard and topped with a smooth dark chocolate ganache. Perfect for special occasions or an indulgent treat, this recipe combines baking and stovetop cooking methods to create a decadent dessert that impresses with every bite.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Custard Filling
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Chocolate Ganache
- 4 oz dark chocolate, chopped
- ½ cup heavy cream
Instructions
- Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, vanilla extract, and milk, then blend with an electric mixer until smooth and creamy. Spoon batter evenly into liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Custard Filling: Heat 1 ½ cups milk in a medium saucepan over medium heat until just about to simmer, then remove from heat. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to pudding consistency. Remove from heat, stir in vanilla extract and butter until smooth. Cover with plastic wrap and refrigerate for about 1 hour until cool and firm.
- Make the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just about to simmer, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth and fully melted. Allow ganache to cool slightly before assembling.
- Assemble the Cupcakes: Once cooled, core the center of each cupcake using a small knife or cupcake corer to create a hole. Fill each cavity with chilled custard, packing it in carefully. Spoon the chocolate ganache over the top of each cupcake, covering the custard completely. Allow ganache to set for 15 minutes before serving.
Notes
- Ensure eggs are tempered properly to avoid scrambling when making custard.
- You can substitute the dark chocolate with semi-sweet chocolate if preferred.
- For easier coring, use a specialized cupcake corer tool or a small, sharp knife gently.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for optimal freshness.
- Allow cupcakes and custard to cool completely before assembling to prevent melting the ganache.
