Description
These boston cream pie cupcakes merge classic American dessert elegance with convenient single-serving charm. Creamy vanilla custard and glossy chocolate ganache create a delightful indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 3 egg yolks
- 4 ounces semi-sweet chocolate, chopped
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Dairy and Cream Ingredients:
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
Instructions
- Prepare the oven to 350F (175C) and arrange cupcake liners in a 12-cup muffin tin. Whisk flour, baking powder, and salt in a medium bowl and set aside.
- Cream butter and sugar until fluffy. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract.
- Gradually combine flour mixture with butter mixture, alternating with milk. Mix until just incorporated, ensuring no overmixing occurs.
- Distribute batter evenly among cupcake liners, filling approximately two-thirds full. Bake for 15-18 minutes until a toothpick emerges clean when inserted.
- Transfer cupcakes to a wire rack and allow complete cooling.
- Heat milk in a saucepan until it reaches a gentle simmer. Whisk egg yolks, sugar, and cornstarch in a separate bowl.
- Gradually stream hot milk into yolk mixture while continuously whisking. Return combined mixture to saucepan and cook over medium heat until thickened.
- Remove from heat, incorporate vanilla, and let pastry cream cool completely.
- Carefully core the center of each cooled cupcake using a small knife, creating space for filling.
- Generously fill each cupcake cavity with prepared pastry cream.
- Warm heavy cream in a saucepan until it begins to simmer. Pour over chopped chocolate in a bowl, stirring until achieving a smooth ganache.
- Allow ganache to cool slightly, then dip cupcake tops, permitting chocolate to cascade down sides.
- Refrigerate cupcakes for 15-20 minutes to set ganache coating.
Notes
- Achieve smooth cupcake batter by ensuring butter and eggs are at room temperature before mixing.
- Prevent dry cupcakes by avoiding overmixing the batter and checking doneness with a toothpick test.
- Create uniform pastry cream by whisking constantly while adding hot milk to prevent egg scrambling.
- Simplify ganache preparation by using high-quality chocolate with at least 60% cocoa content for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg