Dessert lovers, rejoice! If you’re anything like me, finding the perfect balance between the richness of chocolate and the light, fluffy texture of cake is a culinary quest worth embarking on. Today, I’m thrilled to share a recipe that not only strikes this delicate balance but does so in a delightful, bite-sized format. Let’s dive into the world of Boston Cream Pie Cupcakes, a dessert that promises to bring a taste of Americana right into your kitchen.
The Perfect Trio: Cake, Cream, and Chocolate
The genius of the Boston Cream Pie Cupcakes lies in its harmonious blend of three essential components: a moist vanilla cupcake base, a creamy and luscious pastry cream filling, and a silky, rich chocolate ganache topping. Each element plays a crucial role in creating a cupcake that is both indulgent and comforting.
Ingredients to Gather
Before we start, let’s ensure we have everything we need. This recipe yields 12-14 cupcakes, making it perfect for family gatherings or as a treat for the week ahead.
For the Vanilla Cupcakes:
- 6 tbsp (84g) unsalted butter, room temperature
- 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
The Method to the Magic
1. Bake the Cupcakes
Preheat your oven to 350°F (176°C) and get your cupcake pan ready with liners. The process begins with creaming butter and sugar until light and fluffy. Introduce the sour cream and vanilla extract, followed by the egg whites, added gradually. In another bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and a mix of milk and water to the batter. Fill the cupcake liners halfway and bake for 15-17 minutes. Allow them to cool completely before the next step.
2. Prepare the Pastry Cream
This creamy filling is what sets these cupcakes apart. Beat the egg yolks, and in a saucepan, cook a mixture of sugar, cornstarch, and milk until it thickens. Temper the yolks by adding a bit of the hot mixture to them before combining everything back in the pan. After boiling for two minutes, take it off the heat and mix in the butter and vanilla extract. Let it cool to room temperature.
3. Make the Chocolate Ganache
For the ganache, combine the chocolate chips and corn syrup in a bowl. Boil the heavy cream and pour it over the chocolate. Let it sit for a few minutes before whisking until smooth. Chill in the fridge to thicken.
4. Assemble Your Cupcakes
Cut out the centers of the cooled cupcakes and fill them with the pastry cream. Then, top them with the chilled ganache, using a piping tip for a decorative touch if you’d like.
Enjoy the Fruits of Your Labor
Refrigerate your cupcakes until it’s time to serve. These Boston Cream Pie Cupcakes are best enjoyed within 3-4 days, making them a splendid treat for any day of the week.
In Conclusion
Whether you’re a seasoned baker or new to the kitchen, these cupcakes are a joy to make and even more delightful to eat. Each bite is a testament to the timeless appeal of the classic Boston Cream Pie, transformed into a convenient and utterly delicious cupcake form. So, preheat your ovens, and let’s bring a slice of Boston into our homes, one cupcake at a time.
Boston Cream Pie Cupcakes
Ingredients:
Vanilla Cupcakes:
6 tbsp (84g) unsalted butter, room temperature
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
Directions:
Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Cream butter and sugar until light and fluffy. Add sour cream and vanilla, mix well. Add egg whites in batches, mixing well after each.
Combine dry ingredients separately. Mix milk and water. Add half of dry ingredients to batter, mix, add milk mixture, mix, then add remaining dry ingredients.
Fill liners halfway and bake for 15-17 minutes. Cool on a rack.
For pastry cream, beat egg yolks. Mix sugar, cornstarch, and milk in a saucepan and cook until thick. Add some milk mixture to yolks, then add back to the pan. Boil for 2 minutes, remove from heat, add butter and vanilla. Cool to room temperature.
For ganache, put chocolate and corn syrup in a bowl. Boil cream and pour over chocolate. Let sit, then whisk until smooth. Cool in fridge.
Cut out centers of cupcakes, fill with pastry cream, and top with ganache. Use a piping tip for decoration if desired.
Refrigerate until serving. Best eaten within 3-4 days.
Prep Time: 35 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes | Yield: 12-14 Cupcakes | Category: Dessert | Method: Oven | Cuisine: American