Boston Cream Pie Cupcakes
These cupcakes are downright sinful. If you are a fan of Boston cream pie doughnuts then of course, you are going to love these!
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You may need:
Cupcake Liners
Cupcake Tins
Piping Tips
Boston Cream Pie Cupcakes
Ingredients
Cupcakes
- 6 T. soft butter
- ¾ c, sugar
- ¼ c. plus 2 T. sour cream
- 2 tsp. vanilla
- 3 egg whites, (reserve 2 yolks for pastry cream)
- 1¼ c. flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ¼ c. plus 2 T. milk
- 2 T. water
Pastry cream
- 2 egg yolks
- 6 T. sugar
- 1½ T. cornstarch
- 1 cup + 2 T. milk
- 1 T. butter
- 1 tsp. vanilla
Chocolate Ganache Frosting
- 12 oz semi sweet chocolate chips
- 2 T. light corn syrup
- ¾ cup + 2 T. heavy whipping cream
Instructions
Cupcakes
- Preheat oven to 350°F and line a cupcake pan with cupcake liners.
- In mixer, cream butter and sugar together 4 mins,
- Add sour cream and vanilla extract and mix.
- Add whites and combine well.
- Combine dry ingredients in a separate bowl.
- In a measuring cup, combine milk and water.
- Add half the dry ingredients to the mixer.
- Then add the milk/water and finish with the rest of the dry.
- Fill cupcake liners halfway and bake 15-18 mins.
- Cool
Pastry Cream
- Put yolks in a bowl and whisk.
- Put sugar, cornstarch and milk in a saucepan and cook on medium until starts to thicken while stirring constantly.
- Lower heat and simmer 2 minutes then remove heat.
- Add a little of this to the yolks stirring so the yolks don't cook.
- Add the mixture all back into the pot and bring to a gently boil.
- Cook 2 mins while stirring.
- Remove heat and stir in butter/vanilla. Cool.
Ganache
- Boil the cream and pour over the chips/corn syrup in a heatproof bowl.
- Cover and let sit a few mins and then whisk.
- Chill 2 hours until completely cool.
Assembly,
- Cut out centers and fill with pastry cream. Replace top with a small piece of cake you cut out.
- Pipe on the ganache!
- Ateco tip 844 is the best! Even better than my Wilton 1M!
- Store in fridge.
Adapted from Life, Love & Sugar
Julie says
How many cupcakes does this recipe make?
Hugs & Cookies xoxo says
12
mary m cote says
Could you also make this as a full cake! I noticed in the directions you have a Large T. Is that teaspoons or table spoons? Thanks for the information. I look forward to making the recipe.
Hugs & Cookies xoxo says
Hey! I haven’t tried it as a cake. The T is Tablespoon. Enjoy!!!
Nicole says
How did you get the icing to come out pretty like that? Mine came out smooth and runny like regular ganache. They taste amazing and look like mini Boston cream pies.
Hugs & Cookies xoxo says
Hmmm, did u chill it first?
MBS says
The pastry cream seemed to sink into the cupcake. The flavor was good, but each bite seemed like very moist cake. I was expecting to taste the cake and pastry cream separately. Any idea why? Cake and cream were both at room temperature when I put the cream into the small holes (1 1/4 to 1 1/2 inch diameter) in cupcake. Would it help to chill the cupcake and pastry cream before filling? The chocolate ganache was very good and just the right consistency for piping after chilling for 2 hrs as directed in the recipe. I did add a splash of vanilla to the ganache while whisking.
Hugs & Cookies xoxo says
I chilled them after filling, did you eat them room temp? Maybe you would like them better cold? I suggest storing in fridge till you serve. Glad you liked the ganache!
Shannon says
If these are stores in the fridge will the ganache harden ? If so, how long should it sit out at room temperature to be soft as frosting again?
Hugs & Cookies xoxo says
Hi! I would prob take them out about 30 mins prior to serving-depending how warm your kitchen is. I served mine right away and there were none left to store so this is my best guess.
Connie says
Gluten Free version: We loved the cupcake taste and texture when I made these with King Arthur Cup for Cup Gluten Free flour. I had been searching for a good cake recipe for my daughter and have tried many, but this was the best.
Hugs & Cookies xoxo says
So happy u loved it!!!
DEE says
I found the vanilla custard VERY TRICKY to make. I’ve baked for over 50 years and mine came out RUNNY.
Luckily I knew how to fix it. I just reheated it and added a T. of cornstarch and it worked.
What caused my filling to be runny? It was fine after I cooked it and added the butter and vanilla.
It got soupy AFTER it cooled!