Description
Irresistible Boston Cream Pie Cupcakes with vanilla pastry cream and chocolate ganache tucked into a fluffy cupcake.
Ingredients
Scale
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (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
- 2 egg yolks
- 6 tbsp (78g) sugar (for the pastry cream)
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk (for the pastry cream)
- 1 tbsp (14g) salted butter (for the pastry cream)
- 1 tsp vanilla extract (for the pastry cream)
- 12 oz (338g) semi-sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 3/4 cup + 2 tbsp (210ml) heavy whipping cream
Instructions
- Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- Cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Mix in the sour cream and vanilla until well combined.
- Gradually add the egg whites in two batches, mixing thoroughly after each addition.
- Combine dry ingredients in a separate bowl. Mix milk and water in a small measuring cup.
- Add half of the dry mixture to the batter and combine, then mix in the milk mixture. Finish with the remaining dry ingredients.
- Fill each cupcake liner halfway and bake for 15-17 minutes, until a toothpick comes out with a few crumbs.
- Cool the cupcakes for 2-3 minutes in the pan, then transfer to a wire rack to cool completely.
- Beat egg yolks for pastry cream in a medium bowl and set aside.
- Mix sugar, cornstarch, and milk until smooth in a large saucepan. Cook over medium-high heat until it thickens and bubbles.
- Reduce heat and simmer for 2 minutes. Remove from heat.
- Add a little of the hot mixture into egg yolks, then return to the saucepan.
- Bring to a light boil and simmer for another 2 minutes, stirring continuously.
- Remove from heat and stir in butter and vanilla until smooth. Allow to cool.
- To make chocolate ganache, place chocolate chips and corn syrup in a bowl. Boil heavy cream and pour over chocolate. Let sit 3-5 minutes before whisking until smooth. Refrigerate until cool and firm.
- Core the centers of the cupcakes and fill with pastry cream.
- Top each cupcake with chocolate ganache and pipe decorative roses if desired.
- Refrigerate until ready to serve; best enjoyed at room temperature.
Notes
Consider using dairy-free butter and alternative milk for a vegan version. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg