Boston Cream Pie Cupcakes
These cupcakes are a delightful twist on traditional Boston Cream Pie, featuring rich chocolate, creamy custard, and fluffy cake in a portable cupcake form.
Servings: 12 cupcakes
Calories: 280kcal
Ingredients
Cupcake Batter
- 1 cup all-purpose flour Provides the perfect base for a light and fluffy cupcake.
- 1 cup granulated sugar Adds sweetness.
- 1/2 cup unsalted butter, softened Adds richness.
- 2 large eggs Provides structure and moisture.
- 1/2 cup milk Adds moisture.
- 1 teaspoon vanilla extract Infuses flavor.
- 1 teaspoon baking powder Leavening agent.
- 1/4 teaspoon salt Balances flavors.
Fillings and Toppings
- 1 cup pastry cream The creamy filling.
- 1 cup chocolate ganache Rich chocolate glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- Cream together the softened butter and sugar in a bowl until light and fluffy.
- Add the eggs, milk, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fill cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
Filling
- Cut a small hole in the top of each cupcake to create a cavity for the pastry cream.
- Fill with pastry cream generously.
- Drizzle chocolate ganache over the top to finish.
Notes
For additional flavor, add a pinch of cinnamon or nutmeg to the batter. Use store-bought pastry cream for convenience. Allow ganache to cool slightly for a thicker glaze. Cupcakes can be made a day in advance, fill just before serving.