Ingredients for Boston Cream Pie Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Whole Milk
- Unsalted Butter
- 3 large eggs
- 1 1/2 cups granulated sugar
- Pure Vanilla Extract
- 4 large egg yolks
- 1/4 cup cornstarch
- Heavy Cream
- Semisweet Chocolate
- Light Corn Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Boston Cream Pie Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Boston Cream Pie Cupcakes
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a small bowl.
- In a small saucepan, warm 1 cup milk and 1/4 cup melted butter over low heat until butter is melted and mixture is warm.
- In a large bowl, beat 3 large eggs and 1 1/2 cups sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
- Beat in the dry ingredients (flour mixture) on low speed until just combined.
- With the mixer on low speed, gradually add the warm milk mixture to the batter, beating until smooth.
- Stir in 1 teaspoon vanilla extract.
- Divide batter evenly among the prepared muffin cups, filling each about halfway.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- **Make the Vanilla Pastry Cream:** Whisk 4 large egg yolks until smooth. In a medium saucepan, whisk together 1/4 cup cornstarch, a pinch of salt, and 1/2 cup sugar.
- Gradually whisk in 2 cups milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 5 minutes).
- Temper the yolks by slowly whisking 1/3 of the hot milk mixture into the egg yolks. Pour the tempered yolk mixture into the saucepan with the remaining milk mixture.
- Cook for 2-4 minutes more, stirring constantly, until the custard is thick enough to coat the back of a spoon.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Strain the pastry cream through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 1 hour, or up to 2 days.
- **Make the Chocolate Ganache:** Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to boil.
- Remove from heat and add 4 ounces finely chopped semi-sweet chocolate and 1 tablespoon light corn syrup.
- Let stand for 5 minutes, then whisk until smooth and glossy.
- Let cool slightly, stirring occasionally.
- Once cupcakes are completely cool, use a serrated knife to slice each cupcake in half horizontally.
- Spread 1 tablespoon of the chilled vanilla pastry cream onto the bottom half of each cupcake.
- Top with the other cupcake half.
- Spoon or drizzle the chocolate ganache over the top of each cupcake.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
61g
Fat
42g
Carbs
9g
