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These Boston Cream Pie Cupcakes capture everything I love about the classic dessert but in a handheld treat. Each cupcake layers moist vanilla cake with silky pastry cream, then finishes with a rich chocolate ganache that sets into a glossy crown. They are just the thing for birthdays, bake sales, or any time you want to make a sweet impression.
I first made these for a friend’s bridal shower and everyone thought they had come from a fancy bakery. Now my family asks for them on every special occasion.
Ingredients
- Unsalted butter: soft butter creates a tender cake crumb use high quality for rich flavor
- Sugar: gives light sweetness and structure fine grain sugar creams best
- Sour cream: brings extra moisture and slight tang choose full fat for best texture
- Vanilla extract: essential for that warm aromatic vanilla foundation select pure vanilla for depth
- Egg whites: ensure a light cupcake crumb make sure they are at room temperature
- All purpose flour: the base of the structure sift for a finer crumb
- Baking powder: helps the cupcakes rise check your can for freshness
- Salt: balances all the sweet flavors a pinch goes a long way
- Milk and water: loosen and lift the batter use whole milk for richness
- Egg yolks: thicken and enrich the pastry cream opt for farm fresh eggs if you can
- Cornstarch: thickens pastry cream so it holds inside the cakes
- Salted butter: enriches the filling with extra flavor
- Semi sweet chocolate chips: melt smoothly and give a deep chocolate top
- Light corn syrup: makes the ganache shiny and helps set
- Heavy whipping cream: for the ganache’s creamy texture get the freshest you can find
Step-by-Step Instructions
- Make the Batter:
- Cream the butter and sugar in a large bowl for about four minutes until the mixture is light and fluffy. This aerates the batter for a soft cupcake. Beat in the sour cream and vanilla until just combined.
- Add Eggs and Dry Ingredients:
- Separate egg whites and beat them in two batches into the creamed mixture. This keeps the batter light. In a separate bowl whisk together flour baking powder and salt. Alternate adding dry ingredients and a mixture of milk and water to the batter mixing gently after each addition.
- Bake the Cupcakes:
- Fill cupcake liners halfway with batter. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for fifteen minutes or until a toothpick comes out with just a few crumbs. Let the cupcakes cool for several minutes then transfer to a cooling rack.
- Make the Pastry Cream:
- Beat the egg yolks and set aside. In a saucepan whisk together sugar cornstarch and milk then place over medium heat and whisk constantly until thickening and bubbling begins. Temper the beaten yolks with a bit of the hot mixture then add back to the pan and continue cooking until thickened further. Off heat stir in butter and vanilla.
- Prepare the Ganache:
- Add chocolate chips and corn syrup to a bowl. Heat cream until just boiling then pour over the chocolate. Let it sit for a few minutes before whisking to a smooth ganache. Chill until thick.
- Assemble the Cupcakes:
- Once everything is cool core the cupcakes with a corer or knife and fill centers with pastry cream. Swirl or spread the ganache on top using a piping tip for a bakery touch.
- Chill and Serve:
- Refrigerate until ready to serve. For best flavor let cupcakes warm to room temperature before eating so the chocolate softens slightly.
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Pastry cream is my favorite part it is creamy and so satisfying to make from scratch. Every time I see my kids peeking into the fridge for ‘the fancy cupcakes’ I know these are a winner with the whole family.
Storage Tips
Store cupcakes in an airtight container in the refrigerator to keep the pastry cream safe. They will be at their best for up to four days. If you need to make them ahead you can bake and freeze the unfrosted cupcakes then fill and top with ganache after thawing.
Ingredient Substitutions
- No sour cream Use full fat Greek yogurt for a similar moisture and tang.
- Short on eggs You can use three tablespoons of aquafaba per egg white in the batter for an egg free option but the texture will be airier.
- For the ganache if corn syrup is not available use honey or leave it out for a less glossy finish.
Serving Suggestions
Serve these cupcakes slightly chilled so the filling inside stays plush but not overly cold so the ganache retains some softness. They are perfect for parties since everyone gets a personal cake. I sometimes top with sprinkles for birthdays or a shard of chocolate for an extra fancy touch.
Cultural Context
Boston Cream Pie is a classic American dessert which is actually cake despite the name. It was created at Parker House Hotel in Boston in the mid eighteen hundreds. These cupcakes are a modern twist that brings nostalgia and fun to the table.
Frequently Asked Questions
- → How do I prevent the pastry cream from curdling?
Whisk a small amount of hot milk mixture into the egg yolks before adding them to the saucepan. This tempers the eggs and helps avoid curdling.
- → Can I make the cupcakes in advance?
Yes, bake and cool the cupcakes, then store them unfilled in an airtight container. Assemble with pastry cream and ganache close to serving time for best texture.
- → What kind of chocolate works best for ganache?
Semi-sweet chocolate chips provide a balanced flavor and smooth finish. You can also use chopped dark chocolate for a richer taste.
- → How should I store the finished cupcakes?
Keep cupcakes refrigerated due to the cream filling. Let them come to room temperature before serving for the best texture and flavor.
- → Is there a way to fill cupcakes without a corer?
A small paring knife works well; carefully cut a circular plug from the center of each cupcake and fill with the pastry cream using a spoon or piping bag.