Description
Indulge your sweet tooth with these Boston Cream Pie Cupcakes! This delightful dessert combines a soft, moist vanilla cupcake filled with rich pastry cream and topped with glossy chocolate ganache. Perfect for parties or simply as a treat for yourself, these cupcakes offer a portable twist on the classic Boston cream pie. Each bite delivers a harmonious blend of flavors and textures that will impress family and friends alike.
Ingredients
1 ? cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
? cup unsalted butter (softened)
2 large eggs
? cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream (for pastry cream)
Semi-sweet chocolate chips (for ganache)
Instructions
Preheat oven to 350?F (175?C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, sugar, baking powder, and salt.
Cream butter and sugar until fluffy; add eggs one at a time, then mix in milk and vanilla.
Gradually combine dry ingredients with wet until just mixed; fill liners two-thirds full.
Bake for 20 minutes or until golden brown; cool completely.
Make pastry cream by heating milk and whisking it into egg yolks mixed with sugar and cornstarch; cook until thickened.
Fill cooled cupcakes with pastry cream, then top with chocolate ganache made by pouring hot heavy cream over chocolate chips.
Notes
For added flavor, consider infusing your pastry cream with citrus zest or using flavored whipped creams for filling variations. If you’re short on time, store-bought frosting can be used instead of homemade ganache.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g