Print

Boston Cream Pie Cupcakes

boston cream pie cupcakes - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bakery-style Boston Cream Pie Cupcakes featuring moist yellow cake, creamy vanilla pastry cream filling, and a rich chocolate ganache topping.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients called for on box)
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the yellow cake according to the package directions, using a standard 12-cup muffin tin lined with paper liners. Bake until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  2. Prepare the vanilla pastry cream filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat over medium heat, whisking constantly until the mixture thickens significantly and begins to bubble. Reduce heat to low.
  3. In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks. Pour the tempered yolk mixture back into the saucepan.
  4. Continue to cook over medium-low heat, stirring constantly, for 1 to 2 minutes until the custard is very thick. Do not let it boil rapidly. Remove from heat and stir in the butter and vanilla extract until smooth.
  5. Transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and firm.
  6. Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  7. Assemble the cupcakes: Use a small knife or a cupcake corer to remove the center core from each cooled cupcake, leaving the bottom intact.
  8. Fill the hollowed-out center of each cupcake generously with the chilled vanilla pastry cream. Replace the removed cake piece on top like a lid.
  9. Top each filled cupcake with a spoonful of the slightly cooled chocolate ganache, allowing it to drip down the sides slightly for a bakery-style look.
  10. Chill the finished Boston Cream Pie Cupcakes for 30 minutes before serving to set the ganache.

Notes

  • For a quicker filling, you can substitute the homemade pastry cream with 1 cup of instant vanilla pudding mix prepared according to package directions, using slightly less milk for a thicker result.
  • You can make the pastry cream and ganache one day ahead. Store them separately in the refrigerator. Assemble the cupcakes just before serving for the best texture.
  • If you prefer a cleaner look, use a piping bag fitted with a large round tip to fill the center of the cupcakes instead of scooping out the center.

Nutrition

Find it online: https://juliameal.com/boston-cream-pie-cupcakes-recipe/