Boston Cream Pie Cupcakes: A Delicious Twist on a Classic Dessert

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert that has captured the hearts of many. Originating from the late 19th century, this iconic treat was first created in Boston, Massachusetts, and has since become a beloved staple in American baking. The combination of rich chocolate ganache, creamy custard, and fluffy cake makes these cupcakes a perfect indulgence for any occasion.

What I love most about Boston Cream Pie Cupcakes is their incredible balance of flavors and textures. The moist vanilla cupcake serves as the perfect base, while the smooth custard filling adds a luscious creaminess that is simply irresistible. Topped with a glossy chocolate glaze, these cupcakes not only taste amazing but also look stunning on any dessert table. Whether you’re celebrating a special event or just treating yourself, Boston Cream Pie Cupcakes are sure to impress and satisfy your sweet tooth!

Ingredients:

• For the Cupcakes:
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• For the Pastry Cream Filling:
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• For the Chocolate Ganache Topping:
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Preparing the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. This will make it easier to remove the cupcakes once they’re baked.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that all the dry ingredients are evenly distributed.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for creating a light texture in your cupcakes.
4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
5. Now, alternate adding the dry ingredients and buttermilk to the butter mixture. Start with a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; a few lumps are okay!
6. Once the batter is ready, use a scoop or spoon to fill each cupcake liner about two-thirds full. This will give them room to rise without overflowing.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
8. Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Preparing the Pastry Cream Filling

1. In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. You want it hot but not boiling.
2. In a separate bowl, whisk together the sugar, cornstarch, and salt. This will help prevent lumps in your pastry cream.
3. Add the egg yolks to the sugar mixture and whisk until smooth. Gradually pour in the hot milk while whisking constantly. This process is called tempering and prevents the eggs from scrambling.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to bubble, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
5. Once thickened, remove from heat and stir in the butter and vanilla extract until fully incorporated. This will give your pastry cream a rich flavor and smooth texture.
6. Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Once cooled, refrigerate it for at least 1 hour to set.

Preparing the Chocolate Ganache Topping

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove it from the heat immediately to avoid boiling.


Conclusion:

In summary, these Boston Cream Pie Cupcakes are an absolute must-try for anyone who loves a delightful combination of rich chocolate, creamy custard, and fluffy cake. They bring the classic flavors of the traditional Boston Cream Pie into a fun and portable cupcake form, making them perfect for any occasion, from birthday parties to casual get-togethers. For serving suggestions, consider pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can also experiment with variations by adding a hint of espresso to the chocolate ganache or incorporating fresh fruit like strawberries or raspberries for a refreshing twist. I encourage you to give this recipe a try and share your experience with friends and family. Whether you stick to the classic version or put your own spin on it, I’m sure you’ll love the results. Don’t forget to let me know how your Boston Cream Pie Cupcakes turn out! Happy baking! Print

Boston Cream Pie Cupcakes: A Delicious Twist on a Classic Dessert



Print Recipe

These delightful cupcakes are filled with rich pastry cream and topped with a luscious chocolate ganache, making them perfect for any celebration or a sweet treat at home.

• Author: Maria
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 cupcakes 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients. Do not overmix; a few lumps are okay!
6. Fill each cupcake liner about two-thirds full with batter.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
9. In a medium saucepan, heat the milk over medium heat until just about to simmer.
10. In a separate bowl, whisk together the sugar, cornstarch, and salt.
11. Add the egg yolks to the sugar mixture and whisk until smooth. Gradually pour in the hot milk while whisking constantly to temper the eggs.
12. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling, about 5-7 minutes.
13. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
14. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature. Refrigerate for at least 1 hour to set.
15. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
16. Add the chopped chocolate and butter to the hot cream, letting it sit for a minute to melt.
17. Whisk until smooth and glossy. Allow to cool slightly before using.

Notes

• Ensure the cupcakes are completely cool before filling them with pastry cream to prevent melting.
• You can use a piping bag to fill the cupcakes for a neater presentation.
• The ganache can be poured over the cupcakes or used to dip the tops for a more rustic look.