Boston Cream Pie Cupcakes



Boston Cream Pie Cupcakes , .


These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.


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These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.

Total Time: 50 Minutes, Servings: 12 Servings

Ingredients :
    VANILLA CUPCAKES
  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • PASTRY CREAM FILLING
  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract
  • CHOCOLATE GANACHE
  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream



Instructions :
  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • Add sour cream and vanilla extract and mix until well combined.
  • Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined.
  • Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  • Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  • Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
  • While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
  • Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
  • Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
  • Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
  • Divide the pastry cream between the cupcakes and fill in the centers.
  • Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  • Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.



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These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.

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