Boston Cream Pie Cupcakes
User Reviews
4.7
75 reviews
Excellent
Boston Cream Pie Cupcakes
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These adorable Boston Cream Pie Cupcakes are miniature versions of the classic non-pie hailing from Beantown. Spongy vanilla cupcakes are split and filled with luscious vanilla pastry cream and finished with rich chocolate ganache to yield sweet morsels perfect for any occasion.
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Ingredients
Pastry Cream:
- 2 cups milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (30 grams) cornstarch
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 2 tablespoons (28 grams) unsalted butter
Cupcakes:
- 6 tablespoons (84 grams) unsalted butter (plus about 1 tablespoon more at room temperature for greasing pans)
- 1 ½ cups (192 grams) all-purpose flour plus more for tins
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 3 large eggs at room temperature
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 6 ounces (170 grams) semisweet chocolate finely chopped
- ⅔ cup heavy cream
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Instructions
- To make the pastry cream: Pour the milk, vanilla extract, and salt into a heavy saucepan and heat over medium-high, bringing the milk just to under a boil, stirring occasionally so the milk doesn’t burn to the bottom of the pan.
- Meanwhile, in a mixing bowl whisk together the eggs, sugar and cornstarch.
- When the milk is ready, slowly ladle about one-third into the eggs, whisking constantly. Pour the egg mixture back into the hot milk and continue whisking over medium heat until the custard is noticeably thicker, about 5 minutes.
- To check the correct thickness of the cream, dip a wooden spoon into the custard, remove it and run your finger across it. It should leave a line where your finger crossed. When the custard is thick enough, remove it from the heat and strain it into a clean bowl.
- Let cool for 10 minutes, stirring occasionally. Cut the butter into 1 tablespoon pieces and whisk the butter into the cream, one piece at a time. Cover the bowl with plastic wrap and press the wrap directly onto the surface of the cream. Once the cream is a little cooler, put it into the fridge to finish cooling. Pastry cream will keep in the refrigerator for 5 days.
- To make the cupcakes: Preheat oven to 350°F. Brush the muffin pans with softened butter, dust with flour, and tap out the excess. Whisk together the flour, baking powder, and salt. Combine milk and butter in a saucepan and set over low heat until butter melts.
- With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick, about 5 minutes. Reduce speed to medium, and gradually add flour mixture until just mixed.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk to batter in a slow, steady stream. Mix until smooth and beat in vanilla.
- Divide batter evenly among muffin pans (use a ladle or measuring cup to pour out the batter as it is very liquidy). They will be pretty shallow.
- Bake, rotating pans halfway through, until cupcakes are golden and a cake tester comes out clean, about 12 to 15 minutes. Transfer pans to wire racks to cool for 10 minutes. If the cupcakes aren't loose, then run a small knife around the edges of the pans to loosen cupcakes. Turn out cupcakes onto racks and let cool completely.
- To assemble: Use a serrated knife to gently split cupcakes in half horizontally. Stir or whisk the chilled pastry cream vigorously to loosen it up. Use a medium cookie scoop (about 1 ½ tablespoons) to distribute pastry cream among the bottom of the cupcake halves. Replace top halves and press down lightly to allow the pastry cream to spread out to the edges.
- To make the ganache: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat and then pour over chocolate. Let stand, without stirring, for a couple minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Spoon about 1 tablespoon ganache over each cupcake.
Notes
- Buttering and flouring a muffin pan may seem intimidating at first with all the cavities, but it's really quite simple. Here's how to do it:
- You can easily halve this recipe to make 1 dozen. All the ingredients halve quite easily except for the 3 eggs. For those, beat 1 egg and measure out half the beaten egg. Then add another egg and you'll have 1 ½ eggs for the cupcake batter.
- ½ eggs for the cupcake batter.
- Adapted from Martha Stewart’s Cupcakes
- First use a pastry brush to brush softened butter inside all of the cups (the bottoms and all the way up the sides).
- Next, add a small spoonful of flour into each cup. The exact amount doesn't matter, but you won't need a lot.
- I recommend doing this next part over the sink to catch all the excess flour. Give the pan a good shake to coat the bottom of the cups in the flour, then tip the pan on its side about 90-degrees and gently tap the side of the pan with your hand to knock the flour down onto one of the inside edges of the muffin cups.
- Slowly turn the pan clockwise or counter-clockwise while tapping the pan to keep knocking the flour down until the entire cavity of each cup is dusted.
- Flip the muffin pan upside down and knock the excess flour into your sink.
Nutrition Information
Show Details
Serving
1cupcake
Calories
198kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
Cholesterol
57mg
(19%)
Sodium
85mg
(4%)
Potassium
23mg
(1%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 198kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 85mg | 4% |
| Potassium | 23mg | 0% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
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