Irresistible Boston Cream Pie Cupcakes Recipe

Introduction:

Boston Cream Pie is a beloved dessert that blends a light, spongy cake with a rich, creamy custard filling and topped with a decadent chocolate glaze. While traditionally served as a layered cake, we’ve reinvented it into cupcakes that are just as delicious and easier to serve at parties or gatherings. These Irresistible Boston Cream Pie Cupcakes will satisfy your sweet tooth and offer a miniature version of the classic dessert!

Ingredients:

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Custard Filling:

• 1 cup whole milk
• 3 large egg yolks
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 4 oz semisweet chocolate, chopped
• ½ cup heavy cream

Instructions:

1. Make the Vanilla Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
5. Add the Dry Ingredients and Milk: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
6. Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling.

2. Make the Custard Filling:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until hot but not boiling. Remove from heat.
2. Whisk the Egg Yolks and Sugar: In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
3. Temper the Eggs: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid curdling the eggs. Once fully combined, pour the mixture back into the saucepan.
4. Cook the Custard: Place the saucepan back on the stove over medium heat and cook, whisking constantly, until the custard thickens and just begins to boil. Remove from heat.
5. Add Butter and Vanilla: Stir in the butter and vanilla extract until smooth. Transfer the custard to a bowl, cover with plastic wrap (making sure it touches the surface to avoid a skin forming), and refrigerate until chilled.

3. Make the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Pour Over the Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy.
3. Cool: Allow the ganache to cool slightly before using.

4. Assemble the Cupcakes:

1. Hollow Out the Cupcakes: Once the cupcakes are completely cool, use a small spoon or cupcake corer to remove a small section from the center of each cupcake. Save the tops to use as a “lid.”
2. Fill with Custard: Spoon the chilled custard filling into the center of each cupcake, filling it generously.
3. Top with Ganache: Place the “lid” back on top of the custard-filled section, then spoon the chocolate ganache over the top of the cupcake, allowing it to spill over the edges.

5. Serve and Enjoy!

Let the ganache set for a few minutes before serving. Enjoy your Irresistible Boston Cream Pie Cupcakes with a glass of milk or coffee!

History:

The Boston Cream Pie has its origins in the 19th century and was first created at the Parker House Hotel in Boston, Massachusetts. It was originally a round cake that was filled with custard and topped with chocolate glaze, which gave it its distinctive appearance and name. The cupcake version of this classic dessert was introduced as a fun, single-serve variation that keeps all the delicious elements intact, but in a portable form.

Benefits:

• Perfect for Portion Control: These cupcakes are easy to serve and offer an individual portion of the classic dessert.
• Rich in Flavor: The combination of creamy custard, soft cake, and chocolate ganache is a dessert lover’s dream.
• Customizable: You can adjust the level of sweetness, or even experiment with different fillings or glazes to make it your own.

Nutrition (per cupcake, approx.):

• Calories: 350-400
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg
• Sugar: 25g

(Note: Nutrition values may vary depending on the exact ingredients and portion sizes.)

Conclusion:

Irresistible Boston Cream Pie Cupcakes are the perfect way to enjoy the flavors of the classic Boston Cream Pie in a more convenient, fun-to-eat form. With a soft, vanilla cupcake base, a rich custard filling, and a luscious chocolate ganache topping, these cupcakes are sure to be a hit at your next gathering, party, or just for a special treat at home.

Lovers of Irresistible Boston Cream Pie Cupcakes will appreciate:

• The combination of fluffy cake, rich custard, and chocolate ganache.
• How easy these cupcakes are to serve at parties or gatherings.
• The fun, portable version of the classic Boston Cream Pie dessert.

Enjoy your Boston Cream Pie Cupcakes, and share the love with friends and family!