Description
Boston cream pie cupcakes blend classic diner nostalgia with modern bakery charm. Silky pastry cream and rich chocolate glaze crown tender yellow cake, delivering a delightful New England dessert favorite you’ll want to savor slowly.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Main Baking Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) whole milk
Filling and Topping Ingredients:
- 1 cup (240 milliliters) whole milk
- 3 large egg yolks
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) heavy cream
- 4 ounces (113 grams) semi-sweet chocolate, chopped or chips
Instructions
- Craft the cupcake foundation by whisking together dry ingredients like flour, baking powder, and salt in a medium mixing vessel. Create a smooth butter and sugar base in a separate large bowl until light and airy.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding vanilla extract. Gently fold dry ingredients and milk alternately into the batter, maintaining a delicate mixing technique to preserve the cupcake’s tender texture.
- Distribute batter evenly across a lined muffin tin, filling each cupcake liner approximately two-thirds full. Transfer the tin to a preheated 350F (175C) oven and bake until a clean toothpick emerges from the center.
- Allow cupcakes to cool completely on a wire rack, creating a stable environment for future filling and decorating steps.
- Prepare the creamy custard by gently heating milk until steaming. Simultaneously, whisk egg yolks with sugar and cornstarch in a separate bowl, creating a smooth mixture.
- Temper the egg mixture by gradually introducing hot milk, stirring continuously to prevent curdling. Return the combined liquid to the saucepan and cook, constantly stirring until the custard transforms into a thick, luxurious consistency.
- Remove custard from heat, incorporate vanilla, and transfer to a chilled bowl. Cover with plastic wrap, ensuring direct contact with the surface to prevent skin formation. Refrigerate until thoroughly cooled.
- Create decadent chocolate ganache by heating heavy cream until it reaches a gentle simmer. Pour the hot cream over finely chopped chocolate, allowing it to rest momentarily before stirring into a glossy, smooth mixture.
- Transform cupcakes by carefully removing their centers using a specialized cupcake corer or sharp knife. Generously fill the cavities with the chilled custard, optionally replacing a small cupcake cap.
- Finalize the dessert by elegantly draping each cupcake with rich chocolate ganache, allowing it to cascade subtly down the sides. Let the ganache set for approximately 10 minutes before presenting these indulgent treats.
Notes
- Achieve perfectly moist cupcakes by not overmixing the batter, which can lead to tough and dense results.
- Prevent custard lumps by whisking constantly and straining the mixture through a fine-mesh sieve for ultra-smooth filling.
- Create dairy-free alternatives by substituting milk with almond or oat milk and using coconut cream for the ganache.
- Enhance flavor complexity by adding a splash of rum or coffee extract to the custard for a more sophisticated taste profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg