Description
Soft vanilla cupcakes filled with creamy pastry cream and topped with a rich chocolate ganache, inspired by the classic Boston Cream Pie.
Ingredients
- Vanilla Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Pastry Cream Filling:
- 1 cup whole milk
- 3 egg yolks
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk, mixing until just combined.
- Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
- For pastry cream, heat milk until warm.
- Whisk egg yolks, sugar, and cornstarch. Slowly add milk, then return to heat.
- Cook until thickened; remove from heat and stir in butter and vanilla. Cool.
- Core cupcakes and fill with pastry cream.
- Heat cream until simmering and pour over chocolate. Stir until smooth.
- Spoon ganache over filled cupcakes and let set before serving.
Notes
- Chill cupcakes briefly to help ganache set.
- Pastry cream can be made a day ahead.
- Store refrigerated for best freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American