Boston Cream Pie Cupcakes Recipe
User Reviews
4.7
21 reviews
Excellent
Boston Cream Pie Cupcakes Recipe
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These Boston cream pie cupcakes are the ultimate handheld version of one of my favorite desserts topped with luscious chocolate ganache.
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Ingredients
For the Pastry Cream
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
For the Vanilla Cupcakes
- 13.25 ounces yellow cake mix (1 box)
- 1 cup water
- ⅓ cup unsalted butter melted (⅔ stick)
- 3 large eggs
For the Chocolate Ganache Frosting
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons powdered sugar
Instructions
For the Pastry Cream
- Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
- Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture.
- Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add the butter and vanilla. Stir until smooth. Set aside to cool to room temperature.
For the Vanilla Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners.
- Whisk together the cake mix, water, butter, and eggs.
- Fill the cupcake liners about halfway. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack.
For the Chocolate Ganache Frosting and Assembly
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals until the chocolate is completely melted. Sift in powdered sugar and allow to cool for about 10 minutes.
- Once everything is cooled and ready, cut out the centers of the cupcakes. Fill in the centers with pastry cream. Top the cupcakes with the chocolate ganache.
Notes
- Storage: Store Boston cream pie cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
220kcal
(11%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
76mg
(25%)
Sodium
194mg
(8%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
303IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 220kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 194mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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