Description
Indulge in these Boston Cream Pie Cupcakes, where fluffy vanilla cupcakes meet rich pastry cream and luscious chocolate ganache, creating a delightful treat for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 3 large egg yolks
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together all-purpose flour and baking powder. Gradually add this dry mixture into the wet ingredients while alternating with whole milk until smooth.
- Spoon batter into cupcake liners, filling them about two-thirds full. Bake for about 18-20 minutes or until they spring back when lightly touched.
- In a saucepan over medium heat, whisk together heavy cream, sugar, egg yolks, and flour until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract. Allow to cool completely.
- Melt semi-sweet chocolate chips in a microwave-safe bowl for about two minutes or until smooth.
- Once cupcakes are cool, use a small knife or cupcake corer to remove a portion from each center.
- Fill each hole with pastry cream, then drizzle melted chocolate ganache on top.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - Use room temperature ingredients for even mixing and better texture. - Allow cupcakes to cool completely before filling to prevent melting of the ganache. - For added flavor variation, consider using almond extract in the pastry cream or topping with a sprinkle of sea salt over the ganache.