These little Boston Cream Pie Cupcakes treats are a miniature version of the classic Boston Cream Pie – a true delight for every sweet tooth out there. The cupcakes have a soft, fluffy texture with a delectable golden crust. Once baked, they are filled with a luscious vanilla cream and topped off with a glossy layer of rich chocolate ganache.
The combination of flavors and textures is simply divine. These cupcakes are sure to be a hit at any gathering or simply as a special treat for yourself. So, let’s get baking and indulge in the blissful goodness of Boston Cream Pie Cupcakes!
Ingredients Needed for This Recipe
For the Cake
- 12 tablespoons unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
For the filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla
For the Ganache
- 8 ounces semi-sweet baking chocolate finely chopped
- 1 cup heavy cream
Instructions for Making Boston Cream Pie Cupcakes
For the cake:
- Combine the butter and sugar in a sizable mixing bowl and mix until creamy.
- Add vanilla and beat again.
- Beat well after adding each egg.
- Combine flour, baking powder, and salt in a separate bowl.
- Incorporate the flour mixture and buttermilk into the creamed mixture in three portions, starting and finishing with the dry ingredients. Mix after each addition, but only until everything is well blended.
- Place cupcake liners in a muffin pan that has been lightly greased, and then fill each liner up to three-fourths of its capacity.
- Cook in an oven set at a temperature of 350 degrees Fahrenheit for a duration of 18 to 25 minutes, or until a toothpick can be inserted and removed without any batter sticking to it. Let it cool down entirely.
For the Filling:
- In a medium bowl, beat egg yolks well.
- Mix the milk into the mixture slowly until it is thoroughly combined.
- Combine sugar, cornstarch, and salt in a sizable and weighty saucepan on a moderate and gentle flame.
- Slowly incorporate the milk mixture into the mixture, making sure to mix thoroughly to avoid any clumps.
- Keep cooking on medium-low heat while stirring constantly until the mixture comes to a gentle boil, which should take around 20 minutes. The mixture should become thicker at this stage and will continue to thicken while it cools down. Take it off the heat.
- Place the pot into a big bowl filled with cold water, while continuously stirring. Include vanilla and continue stirring until well mixed.
- To prevent a skin from forming, cover the filling with plastic wrap and refrigerate until it is ready to be used.
Prepare the Ganache:
- Take the chocolate and put it in a food processor. Chop it up until it becomes small pieces. Move it to a bowl. Keep it to the side. In a small saucepan, warm up the cream until it starts to produce steam, stirring regularly.
- Slowly pour the hot cream into the bowl of chocolate and continuously mix it until the mixture becomes smooth. Wait until it cools down enough that you can touch it, but not until it hardens.
To assemble the cupcakes:
- After the cupcakes have cooled down entirely, transfer the filling of pastry cream into a piping bag that has a filling tip connected.
- Stuff each cupcake with pastry cream and put them aside.
- Take each cupcake and immerse it into the prepared ganache. Give the ganache enough time, about 30 minutes to an hour, to solidify.
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to a perfect Boston Cream Pie Cupcake lies in the quality and treatment of your ingredients. Use room temperature butter and eggs for the cake batter to ensure a smooth, uniform texture. For the pastry cream, opt for full-fat milk for a richer taste and creamier consistency.
Mixing the Batter: When mixing your cake batter, the goal is to incorporate air for a light and fluffy texture. Cream the butter and sugar until the mixture is pale and fluffy, but be careful not to overmix once you add the flour, as this can lead to a dense cake.
Pastry Cream Consistency: Achieving the right consistency for your pastry cream is crucial. It should be thick enough to hold its shape when piped but still creamy. If it’s too runny, continue cooking over low heat while stirring constantly. If it’s too thick, gently whisk in a little more milk until you reach the desired consistency.
Ganache Gloss: For a shiny, smooth ganache, make sure the chocolate is finely chopped before adding the hot cream. This ensures it melts evenly. If the ganache looks too thin, let it cool and thicken before dipping the cupcakes. For a thicker ganache, add a bit more chopped chocolate.
Filling the Cupcakes: For a clean, professional look when filling your cupcakes, use a piping bag with a long, narrow tip. Insert the tip deep into the cupcake to fill them evenly. This method also prevents the pastry cream from spilling out and ensures a surprise burst of flavor with each bite.
Storage Tips
Refrigeration is Key: Due to the dairy-based filling and topping, Boston Cream Pie Cupcakes must be stored in the refrigerator. Place them in an airtight container to prevent them from absorbing odors and to maintain freshness.
Freezing for Longevity: You can freeze the unfilled cupcakes and ganache separately for up to 3 months. Wrap the cupcakes tightly in plastic wrap and store the ganache in an airtight container. Thaw overnight in the refrigerator before filling and glazing.
Avoiding Soggy Bottoms: To prevent the cupcakes from becoming soggy, wait until they are completely cooled before filling and glazing. Additionally, if you’re not serving them immediately, consider filling and glazing them close to serving time.
Serving Suggestions
Presentation: Serve these cupcakes on a decorative cake stand or plate to elevate their appearance. A light dusting of powdered sugar or chocolate shavings can add an extra touch of elegance.
Pair with Coffee or Tea: The rich flavors of the Boston Cream Pie Cupcakes pair beautifully with the bitterness of coffee or the subtlety of tea, making them a perfect dessert for brunch or an afternoon treat.
Mini Versions for Parties: For larger gatherings, consider making mini cupcakes. They’re a great bite-sized option that allows guests to indulge in a decadent dessert without committing to a full-sized cupcake.
Seasonal Variations: Adapt the recipe to fit the season by adding seasonal fruits or flavored ganaches. For example, a raspberry ganache for Valentine’s Day or peppermint chocolate ganache for the holidays can add a festive twist.
Frequently Asked Questions
Can I make the components ahead of time? Yes, you can prepare the cupcakes, pastry cream, and ganache up to two days in advance. Store them separately in the refrigerator and assemble before serving.
What if my ganache is too runny or too thick? If your ganache is too runny, let it sit at room temperature to thicken. If it’s too thick, gently warm it over a double boiler or in short bursts in the microwave, stirring until it reaches a pourable consistency.
How do I know when the pastry cream is done? The pastry cream is done when it coats the back of a spoon and holds a line drawn through it with your finger. It should have a thick, pudding-like consistency.
Can I use boxed cake mix or pudding mix? For a quicker version, you can use a high-quality boxed cake mix and instant pudding mix. However, making these components from scratch will result in a more authentic and flavorful dessert.
How can I ensure my cupcakes are moist? Do not overbake the cupcakes. Check them a few minutes before the recommended baking time and remove them from the oven as soon as a toothpick comes out clean. Overbaking is a common cause of dry cupcakes.
Boston Cream Pie Cupcakes
INGREDIENTS
For the Cake
- 12 tablespoons unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
For the filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla
For the Ganache
- 8 ounces semi-sweet baking chocolate finely chopped
- 1 cup heavy cream
INSTRUCTIONS
For the cake:
- Combine the butter and sugar in a sizable mixing bowl and mix until creamy.
- Add vanilla and beat again.
- Beat well after adding each egg.
- Combine flour, baking powder, and salt in a separate bowl.
- Incorporate the flour mixture and buttermilk into the creamed mixture in three portions, starting and finishing with the dry ingredients. Mix after each addition, but only until everything is well blended.
- Place cupcake liners in a muffin pan that has been lightly greased, and then fill each liner up to three-fourths of its capacity.
- Cook in an oven set at a temperature of 350 degrees Fahrenheit for a duration of 18 to 25 minutes, or until a toothpick can be inserted and removed without any batter sticking to it. Let it cool down entirely.
For the Filling:
- In a medium bowl, beat egg yolks well.
- Mix the milk into the mixture slowly until it is thoroughly combined.
- Combine sugar, cornstarch, and salt in a sizable and weighty saucepan on a moderate and gentle flame.
- Slowly incorporate the milk mixture into the mixture, making sure to mix thoroughly to avoid any clumps.
- Keep cooking on medium-low heat while stirring constantly until the mixture comes to a gentle boil, which should take around 20 minutes. The mixture should become thicker at this stage and will continue to thicken while it cools down. Take it off the heat.
- Place the pot into a big bowl filled with cold water, while continuously stirring. Include vanilla and continue stirring until well mixed.
- To prevent a skin from forming, cover the filling with plastic wrap and refrigerate until it is ready to be used.
Prepare the Ganache:
- Take the chocolate and put it in a food processor. Chop it up until it becomes small pieces. Move it to a bowl. Keep it to the side. In a small saucepan, warm up the cream until it starts to produce steam, stirring regularly.
- Slowly pour the hot cream into the bowl of chocolate and continuously mix it until the mixture becomes smooth. Wait until it cools down enough that you can touch it, but not until it hardens.
To assemble the cupcakes:
- After the cupcakes have cooled down entirely, transfer the filling of pastry cream into a piping bag that has a filling tip connected.
- Stuff each cupcake with pastry cream and put them aside.
- Take each cupcake and immerse it into the prepared ganache. Give the ganache enough time, about 30 minutes to an hour, to solidify.
