Description
These Boston Cream Pie Cupcakes are a simple yet sophisticated treat perfect for any occasion. Light, fluffy cupcakes are filled with creamy vanilla custard and topped with rich chocolate ganache, capturing all the flavors of the classic dessert in a fun, portable form.
Ingredients
Scale
- Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- Vanilla Custard Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare cupcake batter as described above and divide evenly among liners.
- Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- Make the custard filling and allow it to cool.
- Core the cupcakes and fill with custard.
- Prepare the ganache and drizzle over cupcakes.
- Let set slightly before serving.
Notes
- Store in the refrigerator for up to 3 days.
- For added flavor, mix a splash of coffee or liqueur into the ganache.
- Freeze cupcakes without ganache for up to 2 months.