Boston Cream Pie Cupcakes (Print Version)
# Ingredients:
→ Vanilla Cupcakes
01 -
84 g unsalted butter, at room temperature
02 -
155 g granulated sugar
03 -
86 g sour cream, at room temperature
04 -
10 ml vanilla extract
05 -
3 large egg whites, at room temperature
06 -
163 g all-purpose flour
07 -
8 g baking powder
08 -
0.25 tsp salt
09 -
90 ml milk, at room temperature
10 -
30 ml water, at room temperature
→ Pastry Cream Filling
11 -
2 large egg yolks
12 -
78 g granulated sugar
13 -
1.5 tbsp cornstarch
14 -
270 ml whole milk
15 -
14 g salted butter
16 -
1 tsp vanilla extract
→ Chocolate Ganache
17 -
338 g semi-sweet chocolate chips
18 -
30 ml light corn syrup
19 -
210 ml heavy whipping cream
# Instructions:
01 -
Preheat oven to 176°C. Line a cupcake pan with liners.
02 -
In a large mixing bowl, beat unsalted butter and granulated sugar together until pale and fluffy, about 3–4 minutes.
03 -
Add sour cream and vanilla extract and mix until combined. Add egg whites in two batches, mixing thoroughly after each addition. Scrape down bowl as needed.
04 -
In a separate bowl, whisk together flour, baking powder, and salt. In a small cup, combine milk and water.
05 -
Add half of the dry mixture to the creamed batter and mix until just combined. Mix in the milk-water blend, then add remaining dry ingredients. Mix briefly to fully incorporate, scraping bowl as needed.
06 -
Evenly distribute batter, filling cupcake liners halfway. Bake for 15–17 minutes, or until a toothpick inserted in the center emerges with a few crumbs.
07 -
Remove cupcakes from oven and allow to cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
08 -
While cupcakes cool, place egg yolks in a bowl and gently whisk. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and begins to bubble.
09 -
Reduce heat to medium and simmer for 2 minutes, then remove from heat. Gradually add a small amount of hot milk mixture into the yolks, whisking constantly. Add yolk mixture back into saucepan, whisk together, and return to medium heat. Cook to a light boil for 2 minutes, stirring continuously.
10 -
Remove from heat. Stir in salted butter and vanilla extract until smooth. Allow to cool to room temperature.
11 -
Place chocolate chips and corn syrup in a heatproof bowl. Bring heavy cream to a boil, then pour over chocolate. Let sit 3–5 minutes, then whisk until smooth. Chill in refrigerator until completely cooled and firm, 1–2 hours.
12 -
With a corer or small knife, cut out a small center from each cooled cupcake. Divide and fill each cavity with pastry cream.
13 -
Pipe or spread chocolate ganache over the filled cupcakes. For piped roses, use an open star tip, starting in the center and spiraling outward with 2–3 rotations.
14 -
Refrigerate cupcakes until serving time. Serve closer to room temperature for best texture. Consume within 3–4 days.
# Notes:
01 -
Chocolate ganache becomes firmer when cold; allow cupcakes to sit at room temperature before serving for optimal consistency.