Description
Silky Boston cream pie cupcakes marry classic American dessert elegance with individual-sized charm. Creamy vanilla custard and rich chocolate ganache elevate these delightful treats, promising pure indulgence with each delectable bite you’ll savor.
Ingredients
Scale
Cupcake Base Ingredients:
- 1 ¼ cups (163g) all-purpose flour
- 2 teaspoons (8g) baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 6 tablespoons (84g) unsalted butter, room temperature
- ¾ cup (155g) sugar
- 6 tablespoons (86g) sour cream, room temperature
- 2 teaspoons (10ml) vanilla extract
- 3 large egg whites, room temperature
- 6 tablespoons (90ml) milk, room temperature
- 2 tablespoons (30ml) water, room temperature
Pastry Cream Filling Ingredients:
- 2 egg yolks
- 6 tablespoons (78g) sugar
- 1 ½ tablespoons cornstarch
- 1 cup + 2 tablespoons (270ml) milk
- 1 tablespoon (14g) salted butter
- 1 teaspoon vanilla extract
Chocolate Ganache Ingredients:
- 12 ounces (338g) semi-sweet chocolate chips
- 2 tablespoons (30ml) light corn syrup
- ¾ cup + 2 tablespoons (210ml) heavy whipping cream
Instructions
- Preheat the oven to a moderate temperature and line a cupcake tray with paper liners, ensuring even spacing.
- Whip butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cupcakes.
- Incorporate sour cream and vanilla extract, blending thoroughly to enhance the flavor profile.
- Gradually introduce egg whites, carefully folding them into the batter to maintain a light, delicate texture.
- In a separate bowl, sift together the dry ingredients to eliminate any potential lumps.
- Combine milk and water in a measuring cup, preparing the liquid component of the batter.
- Alternate adding dry ingredients and liquid mixture to the butter base, mixing gently to create a uniform batter.
- Carefully distribute the batter into cupcake liners, filling each approximately halfway to allow room for rising.
- Bake in the preheated oven until the cupcakes are golden and a toothpick inserted comes out clean.
- Transfer cupcakes to a cooling rack, allowing them to reach room temperature completely.
- For the pastry cream, whisk egg yolks until smooth and pale.
- In a saucepan, combine sugar, cornstarch, and milk, heating and stirring constantly until the mixture thickens.
- Temper the egg yolks by slowly adding a portion of the hot milk mixture, then return the entire mixture to the saucepan.
- Continue cooking, stirring continuously, until the cream reaches a pudding-like consistency.
- Remove from heat and fold in butter and vanilla extract, then allow to cool completely.
- Prepare the ganache by placing chocolate and corn syrup in a heat-resistant bowl.
- Heat cream until it reaches a rolling boil, then pour directly over the chocolate.
- Let the mixture rest briefly, then whisk until achieving a smooth, glossy finish.
- Chill the ganache in the refrigerator to reach a spreadable consistency.
- Using a small knife or cupcake corer, create a well in the center of each cooled cupcake.
- Pipe or spoon the chilled pastry cream into the cupcake centers.
- Generously drizzle or spread the ganache over the top of each filled cupcake.
- Optional: Garnish with additional decorative piping or chocolate shavings.
- Refrigerate the cupcakes to set the ganache and maintain their structure.
- Serve chilled and consume within a few days for optimal flavor and texture.
Notes
- Dive into a delightful twist on the classic Boston cream pie, transforming the traditional cake into adorable, portable cupcakes.
- Each bite delivers a perfect balance of tender vanilla cake, silky smooth pastry cream, and rich chocolate ganache.
- Impress friends and family with this bakery-style dessert that looks sophisticated but is surprisingly simple to create at home.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 335
- Sugar: 27g
- Sodium: 88mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 62mg