Outrageous Boston Cream Pie Cupcakes
Indulge in the ultimate dessert experience with these *Outrageous Boston Cream Pie Cupcakes*! Combining the best of a classic Boston cream pie with the simplicity of a handheld treat, these cupcakes feature moist vanilla cake filled with luscious homemade pastry cream and topped with a rich, glossy chocolate ganache. Perfect for parties, celebrations, or simply satisfying your sweet tooth, this recipe is a show-stopper that’s surprisingly easy to make. With each bite delivering layers of creamy, decadent goodness, these cupcakes are guaranteed to impress family, friends, and even the pickiest dessert lovers. Try this elevated twist on a timeless favorite and elevate your baking game today!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Milk
- 2 teaspoons Vanilla extract
- 2 Eggs
- 1.5 cups Whole milk
- 3 tablespoons Cornstarch
- 4 Egg yolks
- 0.5 cups Sugar (for pastry cream)
- 1.5 teaspoons Vanilla extract (for pastry cream)
- 0.75 cups Heavy cream
- 1 cup Semisweet chocolate chips
- 2 tablespoons Butter (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the butter into small cubes and mix it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, and eggs. Gradually mix the wet ingredients into the dry ingredients until just combined.
Fill the cupcake liners halfway with the batter. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool completely on a wire rack.
To make the pastry cream, whisk together the whole milk, cornstarch, and egg yolks in a medium saucepan. Add the sugar and cook over medium heat, whisking continuously until the mixture thickens.
Remove the mixture from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin), and refrigerate until chilled.
Using a sharp knife, cut a small cone-shaped piece out of the center of each cooled cupcake, creating a well for the cream filling.
Fill each cupcake with a spoonful of chilled pastry cream, then replace the tops of the cut-out pieces to cover the filling.
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips in a bowl, letting it sit for 2-3 minutes before stirring until smooth.
Stir in the butter until fully incorporated into the ganache, then let it cool slightly.
Spoon the ganache over the top of each cupcake, letting it drip slightly down the sides. Allow the ganache to set before serving.
Enjoy these Outrageous Boston Cream Pie Cupcakes as a show-stopping dessert!
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1530 mg | 510% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 652.6 g | 237% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 472.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 956 mg | 74% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
