Irresistible Boston Cream Pie Cupcakes
Indulge in the ultimate treat with these irresistible Boston Cream Pie Cupcakes, a perfect blend of fluffy vanilla cake, creamy custard filling, and rich chocolate ganache that will have everyone asking for seconds.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup cup sour cream
- 2 tsp vanilla extract
- 3 large egg whites
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tbsp corn syrup
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
- In a bowl, cream together butter and sugar until light and fluffy.
- Mix in sour cream and vanilla extract, then add egg whites one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
- Fill cupcake liners 2/3 full and bake for 15-17 minutes or until a toothpick inserted comes out clean. Let cool.
- In a bowl, whisk egg yolks. In a saucepan, combine sugar, cornstarch, and milk over medium heat, stirring until thickened.
- Temper the egg yolks with the milk mixture, then return to the saucepan and cook until thickened. Remove from heat and stir in butter and vanilla. Cool to room temperature.
- For the ganache, place chocolate chips and corn syrup in a bowl. Heat cream until steaming, then pour over the chocolate. Let sit for a minute, then whisk until smooth. Chill until firm.
Notes
Assembly:
1. Core the cooled cupcakes and fill with pastry cream.
2. Top with chocolate ganache and decorate as desired.
3. Refrigerate until ready to serve, but allow to come to room temperature before enjoying.