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Boston Cream Pie Cupcakes

Light vanilla cupcakes filled with pastry cream and topped with chocolate ganache for a classic Boston Cream Pie flavor in cupcake form.

Ingredients

  • 6 tablespoons butter at room temperature
  • 3/4 cup sugar
  • 1/4 cup sour cream plus 2 tablespoons
  • 2 teaspoons vanilla extract
  • 3 egg whites reserve 2 yolks for pastry cream
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk plus 2 tablespoons
  • 2 tablespoons water
  • 2 egg yolks for pastry cream (reserved from eggs)
  • sugar (for pastry cream) amount per original directions (use same sugar as listed above if desired)
  • cornstarch amount per original directions
  • milk (for pastry cream) amount per original directions
  • butter (for pastry cream) small amount to finish pastry cream
  • vanilla (for pastry cream) to taste
  • heavy cream for ganache, amount per original directions
  • chocolate for ganache, amount per original directions
  • corn syrup for ganache, small amount per original directions

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  • In a mixer, cream 6 tablespoons room-temperature butter with 3/4 cup sugar for about 4 minutes until light and fluffy.
  • Add 1/4 cup plus 2 tablespoons sour cream and 2 teaspoons vanilla; mix until combined.
  • Add 3 egg whites and mix until incorporated.
  • Whisk together 1 1/4 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a separate bowl.
  • Combine 1/4 cup plus 2 tablespoons milk with 2 tablespoons water in a measuring cup.
  • Add half the dry ingredients to the mixer, then pour in the milk mixture, then add the remaining dry ingredients; mix until just combined, scraping the bowl as needed.
  • Fill each cupcake liner 1/2 to 2/3 full and bake for 15–18 minutes, until a toothpick comes out clean; cool completely.
  • Make the pastry cream: whisk the reserved 2 egg yolks in a bowl.
  • In a saucepan, combine sugar, cornstarch, and the milk for the pastry cream; cook over medium heat while whisking constantly until it begins to thicken.
  • Lower the heat and simmer 2 minutes, then remove from heat. Whisk a small amount of the hot mixture into the yolks to temper them, then return the yolk mixture to the saucepan.
  • Bring the mixture to a gentle boil and cook 2 minutes while stirring; remove from heat and stir in a little butter and vanilla. Cover the surface with plastic wrap and cool.
  • Make the ganache: bring cream to a boil, pour over chopped chocolate and corn syrup in a heatproof bowl, let sit a few minutes, then whisk until smooth and slightly thickened.
  • To assemble, cut a small cone or circle from the center of each cupcake, fill with pastry cream, and replace the top piece.
  • Pipe or spoon ganache on top of each cupcake once it has thickened to a spreadable consistency.
  • Refrigerate the finished cupcakes until set.

Equipment

  • mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Cupcake Pan
  • cupcake liners
  • Saucepan
  • heatproof bowl
  • Whisk

Notes

  • Use room-temperature butter for best creaming results.
  • Temper the yolks to prevent scrambling when adding hot milk.
  • Cover pastry cream with plastic directly on the surface to avoid a skin.
  • Let ganache cool slightly before frosting so it thickens enough to pipe.