Print

Boston Cream Pie Cupcakes with Ganache

Boston Cream Pie Cupcakes with Ganache
Print Recipe

Boston Cream Pie Cupcakes with Ganache are a delightful fusion of fluffy vanilla cupcakes, creamy pastry cream filling, and a smooth, glossy chocolate ganache topping. This portable twist on the classic Boston Cream Pie offers an irresistible treat perfect for any occasion, blending timeless flavors with ease and elegance.

Ingredients

Scale

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Pastry Cream Filling

  • 2 cups whole milk
  • ⅔ cup sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract

Ganache Topping

  • 6 ounces semisweet chocolate, chopped
  • ¾ cup heavy cream

Instructions

  1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together the all-purpose flour and baking powder. In a separate bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, until the batter is smooth and well combined.
  2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cupcakes cool completely before filling.
  3. Make the Pastry Cream Filling: In a saucepan, combine the whole milk and vanilla extract and heat until just about to boil. Meanwhile, whisk together the sugar, egg yolks, and cornstarch in a separate bowl until pale and thick. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens. Transfer to a bowl and cover with plastic wrap touching the surface to prevent a skin. Chill until completely cooled.
  4. Fill the Cupcakes: Once the cupcakes are cooled, use a knife, small spoon, or cupcake corer to hollow out a small center in each cupcake. Using a spoon or piping bag, fill each cavity generously with the chilled pastry cream.
  5. Prepare the Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until the ganache is smooth and glossy.
  6. Top the Cupcakes with Ganache: Dip each filled cupcake into the ganache or spoon the ganache over the top, allowing it to drip down the sides. Place the cupcakes on a rack or tray and refrigerate to set the ganache before serving.

Notes

  • Use room temperature ingredients for smoother batter and custard consistency.
  • Allow cupcakes to cool completely before filling to prevent custard melting or leaking.
  • Temper the eggs carefully by slowly adding hot milk to avoid scrambling the pastry cream.
  • Chill ganache before dipping for an easier, smoother coating.
  • Store cupcakes upright in an airtight container in the fridge to maintain filling and ganache integrity.

Nutrition

Keywords: Boston Cream Pie, Cupcakes, Pastry Cream, Ganache, Vanilla Cake, Chocolate Topping, Dessert, Party Treat

Find it online: https://dailydishez.com/boston-cream-pie-cupcakes-with-ganache/