Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie. They feature moist vanilla cupcakes filled with rich pastry cream and topped with smooth chocolate ganache. Perfect for special occasions or an indulgent treat, these cupcakes deliver a delicious balance of light cake, creamy filling, and rich chocolate in every bite.
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Cupcake pan
- Cupcake liners
- Saucepan
- Whisk
- Piping bag & tip (for ganache)
- Cupcake corer or knife
Ingredients
- For the Vanilla Cupcakes
- 6 tbsp 84g unsalted butter, room temperature
- ¾ cup 155g sugar
- 6 tbsp 86g sour cream, room temperature
- 2 tsp 10ml vanilla extract
- 3 large egg whites room temperature
- 1 ¼ cups 163g all-purpose flour
- 2 tsp 8g baking powder
- ¼ tsp salt
- 6 tbsp 90ml milk, room temperature
- 2 tbsp 30ml water, room temperature
- For the Pastry Cream Filling
- 2 egg yolks
- 6 tbsp 78g sugar
- 1 ½ tbsp cornstarch
- 1 cup + 2 tbsp 270ml milk
- 1 tbsp 14g salted butter
- 1 tsp vanilla extract
- For the Chocolate Ganache
- 12 oz 338g semi-sweet chocolate chips
- 2 tbsp 30ml light corn syrup
- ¾ cup + 2 tbsp 210ml heavy whipping cream
Instructions
- Step 1: Make the Vanilla Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
- Add sour cream and vanilla extract, mixing well.
- Beat in egg whites in two batches, ensuring full incorporation.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine milk and water in a small cup.
- Add half of the dry ingredients to the batter, mix, then add the milk mixture and mix again. Finally, add remaining dry ingredients and mix until smooth.
- Fill cupcake liners halfway with batter.
- Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack.
- Step 2: Make the Pastry Cream
- Lightly beat egg yolks in a medium bowl; set aside.
- In a saucepan, whisk together sugar, cornstarch, and milk until smooth.
- Cook over medium-high heat, stirring, until the mixture thickens and bubbles.
- Reduce heat and simmer for 2 minutes, then remove from heat.
- Slowly mix a small amount of the hot milk into the egg yolks while whisking.
- Pour the egg mixture back into the saucepan and cook over medium heat for 2 more minutes, stirring continuously.
- Remove from heat and mix in butter and vanilla. Let cool completely.
- Step 3: Make the Chocolate Ganache
- Place chocolate chips and corn syrup in a bowl.
- Heat heavy cream until boiling, then pour over the chocolate. Let sit for 3-5 minutes.
- Stir until smooth and glossy. Chill for 1-2 hours until firm enough to pipe.
- Step 4: Assemble the Cupcakes
- Cut out the centers of the cupcakes using a knife or cupcake corer.
- Fill the holes with pastry cream.
- Pipe the chocolate ganache on top in a swirl pattern.
- Refrigerate cupcakes until ready to serve. Let them come to room temperature before eating for the best texture.
Notes
If you don’t have sour cream, substitute with Greek yogurt or buttermilk.
Ganache tip: Add extra corn syrup for an even glossier finish.
Store cupcakes in the fridge for up to 4 days but let them sit at room temperature before serving.
Ganache tip: Add extra corn syrup for an even glossier finish.
Store cupcakes in the fridge for up to 4 days but let them sit at room temperature before serving.