Boston Cream Pie Cupcakes

Embark on a delightful baking journey with these Boston Cream Pie Cupcakes, where tender vanilla cake meets silky pastry cream and rich chocolate ganache in perfect individual portions.

Whether it's an elegant afternoon tea or a special celebration, these Boston Cream Pie Cupcakes bring the beloved flavors of the classic dessert in a charming handheld format.

Perfect for gatherings or whenever you crave something truly special, this recipe captures the magic of Boston's famous dessert. Ready to create these irresistible triple-layer treats? Let's dive into this decadent and utterly rewarding recipe.

Master the Art of Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes aren't just another dessert they're a perfect harmony of three distinct components. Each element plays a crucial role in recreating the iconic flavors of the classic Boston cream pie.

Here's your guide to creating these spectacular Boston Cream Pie Cupcakes, complete with professional tips to ensure your dessert turns out perfectly every time.

Serving Suggestions for Boston Cream Pie Cupcakes:

• Present on a tiered stand for elegant display
• Serve alongside coffee or tea for the perfect pairing
• Garnish with fresh berries for added color
• Add chocolate curls for extra decoration
• Arrange on mirror plates for special occasions

Pro Tips for Perfect Boston Cream Pie Cupcakes:

1. Temperature Control: Room temperature ingredients ensure a perfectly smooth cupcake batter
2. Pastry Cream Success: Strain the cream for ultimate smoothness and chill thoroughly
3. Filling Technique: Use a proper piping tip for neat cream insertion
4. Ganache Perfection: Chop chocolate finely for smooth melting
5. Assembly Timing: Fill cupcakes only after they're completely cooled

Boston Cream Pie Cupcakes Recipe:

• Preparation time: 45 minutes
• Cooking time: 20 minutes
• Chilling time: 2 hours
• Servings: 12 cupcakes
• Equipment: Muffin tin, mixer, saucepan, piping bags

Transform your kitchen into a Boston bakery with these spectacular Boston Cream Pie Cupcakes.

Ingredients:

For the Vanilla Cupcakes:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ¼ cup sour cream

For the Pastry Cream:

• 1½ cups whole milk
• ½ cup granulated sugar
• ¼ teaspoon salt
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (optional)

For the Chocolate Ganache:

• 6 ounces semi-sweet chocolate, finely chopped
• ¾ cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• ½ teaspoon vanilla extract

Directions:

1. Make the pastry cream (can be made a day ahead): In a medium saucepan, heat milk with ¼ cup sugar and salt over medium heat until steaming but not boiling.
2. Meanwhile, in a heatproof bowl, whisk together egg yolks, remaining ¼ cup sugar, and cornstarch until smooth.
3. Once milk is hot, slowly pour about ½ cup into the egg mixture while whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan.
4. Cook over medium heat, whisking constantly, until mixture thickens and begins to bubble, about 2-3 minutes. Continue cooking for 1 more minute after bubbles appear.
5. Remove from heat and whisk in butter, vanilla extract, and almond extract if using. Strain through a fine-mesh sieve into a clean bowl to remove any lumps.
6. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, at least 2 hours.
7. For the cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
8. In a medium bowl, whisk together flour, baking powder, and salt.
9. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
10. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
11. Combine milk and sour cream in a measuring cup. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with milk mixture, beginning and ending with flour mixture.
12. Divide batter evenly among prepared muffin cups, filling each about ⅔ full.
13. Bake until a toothpick inserted in center of a cupcake comes out clean, 18-20 minutes. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
14. Once cupcakes are cool, use a small knife or apple corer to cut a cone-shaped piece from the center of each cupcake, about 1 inch deep. Trim the pointed end off each cupcake core to create a flat "lid."
15. Fill a piping bag fitted with a round tip with chilled pastry cream. Pipe filling into each cupcake cavity, then place the trimmed "lid" on top to cover the filling.
16. For the chocolate ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream just until it begins to simmer.
17. Pour hot cream over chocolate and let stand for 1 minute. Gently stir until chocolate is completely melted and mixture is smooth.
18. Add butter, corn syrup, and vanilla extract, stirring until combined and glossy.
19. Let ganache cool for about 10 minutes until slightly thickened but still pourable.
20. Spoon ganache over the top of each cupcake, allowing it to drip slightly down the sides. Refrigerate for 10 minutes to set the ganache.
21. Store cupcakes in the refrigerator and bring to room temperature for 20 minutes before serving.

Notes

• The pastry cream can be made up to 3 days in advance and kept refrigerated.
• For a shortcut version, you can use instant vanilla pudding mix for the filling.
• Make sure cupcakes are completely cool before filling to prevent the pastry cream from melting.
• Add 1 tablespoon of espresso powder to the ganache for a mocha variation.
• Store in the refrigerator for up to 3 days. The cupcakes taste best on the day they're assembled.

Ready to Indulge!

These Boston Cream Pie Cupcakes offer an incredible combination of flavors and textures that will make any occasion feel special. Each bite delivers the perfect balance of cake, cream, and chocolate.

Storage Solutions:

• Refrigeration: Store assembled cupcakes for up to 3 days
• Make Ahead: Prepare components separately up to 2 days in advance
• Freezing: Unfilled cupcakes can be frozen for up to 2 months
• Temperature Tip: Serve slightly chilled for best cream consistency

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